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Parippu (Lentil Curry)

Name: Parippu (Lentil Curry)
Total time: 30 min
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: 200g Lentils; 200ml Coconut Milk; 1/2 Onion; 2 cloves Garlic; 1/2 tsp Turmeric; 1 tsp Mustard Seeds; 8 leaves Curry Leaves; 1 Green Chili Pepper; 1 tsp Salt

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Red lentils simmered soft in coconut milk — a curry that appears on Sri Lankan tables almost daily.

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📖 The Story Behind This Dish

Known simply as "parippu," this lentil curry shows up at nearly every meal. The key technique is tempering — popping mustard seeds in hot oil to release their aroma.

🌆 Where it's eaten: Even on days without a meat or fish curry, parippu and rice alone make a complete meal.

🥕 Ingredients (serves 4)

Lentils 200g
Coconut Milk 200ml
Onion 1/2
Garlic 2 cloves
Turmeric 1/2 tsp
Mustard Seeds 1 tsp
Curry Leaves 8 leaves
Green Chili Pepper 1
Salt 1 tsp

👩‍🍳 Instructions

Rinse the lentils, then simmer in a pot with 400ml water and the turmeric until soft.
Slice the onion thin and mince the garlic.
Heat oil in a separate small pan and fry the mustard seeds until they pop (tempering).
Add the curry leaves, garlic, onion, and green chili, and fry until fragrant.
Add the coconut milk and salt to the cooked lentils and simmer briefly.
Pour the tempered oil and aromatics over the lentils, stir to combine, and serve.

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