Sri Lankan Dhal (Parippu)

This is such an easy, versatile dish that can be cooked in bulk and enjoyed as a warming dinner, lunch or even breakfast. Lentils slow-simmered with coconut cream and a generous mix of spices make a comforting, plant-based meal that is naturally gluten-free and dairy-free. If you love this style of cooking, you might also enjoy my red lentil and sweet potato dahl.

Ingredients

• 3 cups lentils, soaked overnight and rinsed well
• 400 ml 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 mine in a mortar and 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)
• 1 mug water (or bone broth or vegetable stock)
• Fresh ginger chunks, to taste
• Chilli, to taste

Method

1. Cook the soaked and rinsed lentils for around 30 minutes, or until soft. Alternatively, set them going in a slow cooker.
2. Stir-fry the onion and ground spices until the onion turns slightly transparent.
3. Mix the onion and spices through the lentils.
4. Add the coconut cream and make sure the lentils are well covered, especially if slow cooking.
5. Add the cinnamon quill, fresh ginger, fresh turmeric and salt.
6. Simmer for another 15-20 minutes, or leave for a few hours in the slow cooker.
7. Serve with basmati rice (I like to cook mine in coconut water in a rice cooker).

Serve warm with steamed basmati rice and a spoonful of coconut sambol on the side.