Blog
Parippu Curry (Dhal Curry)
| Category | Servings | Total time | Spice level | Kids friendly |
| Curry | 3 – 4 adults | 20 – 30 minutes | 🌶️🌶️ | ✅ |
The Soul of Parippu
Parippu is the heart of Sri Lankan home cooking, a simple yet deeply comforting dish found in nearly every meal. Soft, creamy and gently spiced, this dhal curry balances warmth, richness and everyday nourishment.
What makes it truly Sri Lankan is the final thel dala tempering. Hot coconut oil infused with mustard seeds, cumin, a few fenugreek seeds, dried red chillies and curry leaves is poured over the creamy dhal, creating a burst of aroma and flavour.
The addition of coconut milk gives the curry its smooth body, while the tempering adds contrast lightly smoky, slightly spicy and deeply fragrant. Together, they create a dish that is humble yet complete, perfect alongside rice, roti or hoppers.
Ingredients
For the Dhal
- 1 cup red lentils (parippu)
- 2½ cups water
- ¼ tsp fenugreek seeds
- 1 small onion
- 2 green chillies
- 8-10 curry leaves
- 1 small piece pandan leaf
- Salt, to taste
- 1 cup thin coconut milk
- ½ cup thick coconut milk
½ tsp Turmeric Powder Add To Cart
For Tempering
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 2 dried red chillies
- 1 small onion
- 8-10 curry leaves
1 tsp Chilli Flakes Add To Cart
Making It Kid Friendly
- Skip dried red chillies and chilli flakes
- Reduce green chillies
- Keep coconut milk slightly higher for a softer flavour
Method
- Add lentils (parippu), water, fenugreek seeds, turmeric, sliced onion, slit green chillies, curry leaves, pandan leaf and salt into a pot.
- Cook on medium heat until the lentils are soft and begin to break down (about 12–15 minutes).
- Lightly mash for a creamy consistency.
- Add thin coconut milk and simmer gently for 3 – 4 minutes.
- Add thick coconut milk and cook on low heat for a further 2 – 3 minutes.
- Do not boil after adding thick coconut milk. Remove from heat and keep warm.
Final Tempering Step
- Heat coconut oil in a separate pan.
- Add mustard seeds and allow them to splutter fully.
- Add cumin seeds and stir for a few seconds.
- Add dried red chillies and chilli flakes.
- Add curry leaves and sliced onion, sauteing until lightly golden.
- Immediately pour the hot tempering over the dhal.
- Cover for 30 – 60 seconds to trap the aroma.
- Gently mix before serving.
To Serve
- With steamed white rice
- With pol sambol or lunu miris
- With fish or chicken curry
- With roti, hoppers or string hoppers
