Name: Sri Lankan Dhal (Parippu)
Ingredients: 3 cups lentils (soaked overnight); 400 mls coconut cream; 1 large onion (brown or red) (finely chopped); 3-4 cloves garlic (finely chopped); 1 cinnamon quill; 1 tbsp fenugreek seeds, ground ((I grind them in a mortar & pestle)); 1 tbsp mustard seeds, ground; 1 tsp peppercorns, ground; 1 tsp himalayan salt; 2 tbsp cumin seeds; 1 tbsp turmeric powder ((I also add fresh turmeric too)); 1 mug water ((or I like to use bone broth or vegetable stock)); fresh ginger chunks (to taste); chilli (to taste)

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Sri Lankan Dhal (Parippu)

This is such an easy, versatile recipe that can be cooked in bulk, and eaten as a yummy dinner, lunch or breakfast.

Servings 4

Ingredients

3 cups lentils soaked overnight
400 mls coconut cream
1 large onion (brown or red) finely chopped
3-4 cloves garlic finely chopped
1 cinnamon quill
1 tbsp fenugreek seeds, ground (I grind them in a mortar & pestle)
1 tbsp mustard seeds, ground
1 tsp peppercorns, ground
1 tsp himalayan salt
2 tbsp cumin seeds
1 tbsp turmeric powder (I also add fresh turmeric too)
1 mug water (or I like to use bone broth or vegetable stock)
fresh ginger chunks to taste
chilli to taste

Instructions

Cook lentils (After they have been soaked and rinsed well) for 30 mins or until soft. Alternatively you could put them to cook in a slow cooker (That’s what I do).
Stir fry onions and, ground spices until onions are slightly transparent.
Mix onions and spices into lentils.
Add 1 can of coconut cream and ensure lentils are well covered (especially if slow cooking).
Add the cinnamon stick, fresh ginger, fresh turmeric and salt.
Simmer for another 15-20 mins, or a few hours in the slow cooker.
Serve with basmati rice (I cook my rice in coconut water in a rice cooker)