Fragrant Sri Lankan Parippu with Red Lentils and Coconut Milk

A creamy and aromatic lentil dish

Enjoy the tropical flavors of Sri Lanka with this creamy parippu, made rich with coconut milk and aromatic spices.

1 h 10 min
4
Intermediate

Ingredients

For the Lentil Base

1 cup red lentils

rinsed and drained

3 cups water

1 cup coconut milk

1 tsp turmeric powder

1 tbsp salt

For the Aromatic Tadka

2 tbsp coconut oil

1 tsp mustard seeds

1 tsp cumin seeds

1 medium onion

finely chopped

3 cloves garlic

minced

1 inch ginger

grated

For the Spice Mix

1 tsp red chili flakes

1 tbsp curry powder

1 tsp fenugreek seeds

2 dried red chilies

For Garnishing

A handful of fresh cilantro

chopped

A squeeze of lime juice

Preparation

Preparing the Lentil Base

Combine Ingredients

In a large pot, combine the red lentils, water, turmeric, and salt.

Boil and Simmer

Bring to a boil, then reduce heat to simmer until lentils are tender, about 30 minutes.

Add Coconut Milk

Stir in the coconut milk and continue to simmer until thick and creamy.

Making the Aromatic Tadka

Heat Oil

Heat coconut oil in a pan over medium heat.

Spatter Seeds

Add mustard seeds and cumin seeds; let them splutter.

Sauté Aromatics

Add onion, garlic, and ginger; sauté until golden brown.

Do not overcook the garlic as it can turn bitter. Use fresh ginger for a more intense flavor.

Cooking Process

Simmering the Lentils

Simmer until lentils become soft and creamy.

Infusing Flavors

Stir in the aromatic tadka and mix well.

Spicing it Up

Add the spice mix; cook for another 10 minutes.

Plating & Serving

Fragrant Sri Lankan Parippu with Red Lentils and Coconut Milk

FaUtensils

Serving Suggestion

Serve the parippu in a deep dish, garnished with cilantro and a dash of lime for added zest.

Sauce Pairings

Tangy Mango Chutney

Perfect for a sweet and spicy contrast

Garnishes & Accompaniments

Fresh Cilantro LeavesLime Wedges

Perfect Sides

Steamed Jasmine Rice

Warm Naan Bread