Dhal Curry (Parippu Curry)
Sri Lankan Red Lentil Curry with Lentil Dal Dahal is a staple dish in our country as well as in every other South Asian household and is undoubtedly the most popular dish in Sri Lanka. We cook this curry several times a week with different menus and trust me I can make this curry blindfolded.
Ingredients
- Dal/Dhal - 100g
- Green chili - 2
- Onion - 50g
- Curry leaves - Few
- Cumin seeds - ¼ teaspoon
- Black pepper - ¼ teaspoon
- Turmeric powder - ¼ teaspoon
- Garlic - 3 or 4
- Salt - As you need
- Water - 350ml
- Thick coconut milk - 100ml
Instructions
- Chop the green chilies and onions. Prepare the curry leaves, cumin seeds, garlic, black pepper, turmeric powder, and salt as well.
- Make a thick coconut milk.
- Grind the garlic, black pepper, and cumin seeds together as shown in the illustration below. There's no need to puree until very fine.
- Cross the Dal a couple times on foot. Add the water and dal to the boiling pot. Cook for four to six minutes on high heat, uncovered.
- Add the curry leaves, onions, green chilies, turmeric powder, and salt. Mix well.
- Cook uncovered over high heat until all the water evaporates, as seen in the picture below. For me, it takes about four minutes.
- Add the coconut milk and pulverized paste now. Stir well and simmer over low heat, covered, for one or two minutes.
- Salt should be adjusted based on taste.
- The greatest rice-based dal curry dish may be made this way. This coconut milk-infused Sri Lankan dhal stew is served and enjoyed.