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Sri Lankan Lentil Curry

A comforting parippu curry is a flavorful dish from Sri Lankan cuisine. With few ingredients, dal curry is incredibly easy to make and tastes delicious.

CAN I SKIP SOAKING DAL?

Yes, soaking is optional, but it helps for mushy dal. If you prefer non-mushy dal, cook in an open pot.

Can I use toor dal?

Traditionally, masoor dal is used for Sri Lankan parippu curry. For homestyle curry, you can use any dal of your choice.

WILL IT BE SPICY?

No, masoor dal has a subtle taste. If you prefer a spicy paruppu curry, adjust the chilli to your taste accordingly.

SHOULD I ADD THE GHEE TEMPERING?

For authentic Sri Lankan Dhal curry, I have used coconut oil. You can use any oil of your choice. Serve it with a dollop of ghee

Can I skip the coconut milk?

It gives the best flavour for the curry. Skipping it will alter the dal's taste.

Can I skip the onion and garlic?

They both add amazing flavor, are also good for digestion, so I would recommend

Ingredients

Pressure cook

1/2 cup Masoor dal

3/4 cup water

3/4 cup coconut milk

1 tablespoon small onions

1 tablespoon garlic

2 green chillies

Pandan leaves

1/4 teaspoon turmeric powder

1/2 tablespoon curry powder

1/4 teaspoon chilli powder

Dal

Salt

1 tablespoon coconut oil

2 tablespoon small onions

1 tablespoon garlic

Red chilli

Curry leaves

How to make Sri Lankan dhal curry with step-by-step pictures

First, wash and soak the Masoor dal

Add all the ingredients under “pressure cook,” bring to a boil

Pressure cook for 3 whistles

Furthermore, add salt; boil

Heat the coconut oil

Saute the onion and garlic

Roast red chilli and curry leaves; transfer