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Sri Lankan Dhal (Parippu)

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

  1. 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).

  2. Stir fry onions and, ground spices until onions are slightly transparent.

  3. Mix onions and spices into lentils.

  4. Add 1 can of coconut cream and ensure lentils are well covered (especially if slow cooking).

  5. Add the cinnamon stick, fresh ginger, fresh turmeric and salt.

  6. Simmer for another 15-20 mins, or a few hours in the slow cooker.

  7. Serve with basmati rice (I cook my rice in coconut water in a rice cooker)

Recipe Notes

Condiments: Coconut Pol Sambol – Recipe coming soon