Parippu (Sri Lankan Red Lentil Curry)

Name: Parippu (Sri Lankan Red Lentil Curry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 1.5 cup split red lentils (masoor dal); 3 cup water; 1 tbsp coconut oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 medium yellow onion; 3 clove garlic; 2 piece green chilies; 0.5 tsp turmeric; 1 medium tomato; 1.5 tsp salt; 1 cup coconut milk; 1 tbsp lime juice; 2 tbsp fresh cilantro; 2 tbsp red onion; 1 tbsp coconut oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 2 piece dried red chilies; 10 leaf curry leaves

A classic Sri Lankan red lentil curry (parippu) cooked with coconut milk and finished with a hot spice tempering. Bright, comforting, and a staple served with rice or roti.

AI image

45 min

start to finish

15 min

hands on

Easy

difficulty

servings

4 servings

Ingredients

For the finishing

2 tbsp fresh cilantrochopped, optional(optional)
2 tbsp red onionfinely sliced, for garnish, optional(optional)

For the tempering (mukunadu / goruma)

Contains tree-nut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

420 kcal18g protein43g carbs19g fat

An estimate, not a lab analysis.

Method

Rinse the red lentils in a fine-mesh sieve under running water until the water runs clear.
Heat a medium saucepan over medium heat and add 1 tablespoon coconut oil.
Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds; when the mustard seeds begin to sputter, add the chopped onion and sauté until soft and translucent.
Add the minced garlic, split green chilies, and turmeric and cook, stirring, for 1 minute.
Add the rinsed lentils, chopped tomato, 3 cups water and 1.5 teaspoons salt and bring the pot to a gentle boil.
Lower the heat to maintain a simmer and cook uncovered until the lentils are very soft and breaking apart.
Skim any foam from the surface in the first few minutes to keep the curry clear.
Use the back of a spoon to mash some of the lentils in the pot to achieve a thicker, creamier texture.
Stir in 1 cup coconut milk, reduce heat to low, and simmer gently to combine and warm through.
Stir in 1 tablespoon lime juice and adjust salt to taste.
Make the tempering: heat a small skillet over medium heat and add 1 tablespoon coconut oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, dried red chilies and curry leaves; when the mustard seeds pop and the curry leaves crisp, remove from heat and immediately pour the hot oil and spices over the dal.
Stand back when pouring tempering—hot oil can spatter.
Stir the tempering into the dal, garnish with chopped cilantro and sliced red onion if using, and serve hot with steamed rice or roti.

Worth knowing

For a faster option use a pressure cooker or Instant Pot: cook lentils with water and tomato for 6–8 minutes at pressure, then release and continue with steps for coconut milk and tempering.
Adjust coconut milk amount for desired creaminess—use light coconut milk to reduce fat.
If you can't find fresh curry leaves, add a pinch of asafoetida (hing) in the sauté step for a similar savory lift.
This dal stores well in the fridge for 3–4 days and tastes even better after flavors meld; reheat gently and add a splash of water if it thickens.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VeganVegetarianGluten-freeDairy-freeHigh proteinBudgetMeal prep

More Sri Lankan cooking

An original Restaurant Pro recipe — our own composition in the idiom of Sri Lankan cooking, not any restaurant's recipe. Written to be vegan and vegetarian and gluten-free and dairy-free as listed.