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Sri Lankan Dhal Curry (Parippu)

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Sri Lankan dhal curry with coconut milk, curry leaves, mustard seeds, and rice.
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Sri Lankan dhal curry, or parippu, is a softly spiced red lentil curry enriched with coconut milk and finished with a fragrant tempering.

Simmer the lentils with turmeric and coconut milk until creamy, then pour over a sizzling temper of onion, mustard seeds, curry leaves, and dried chili.

Keep the lentils at a gentle simmer and stir often near the end; coconut milk can catch on the bottom if the heat is too high.

Serving Suggestions

Serve with steamed rice, string hoppers, roti, or a bright coconut sambol. It is especially good as part of a rice-and-curry spread.

A tempering of onion, mustard seeds, dried chili, and curry leaves being spooned over Sri Lankan dhal curry.

Recipe Notes

The curry thickens in the refrigerator. Loosen it with a splash of water or coconut milk while reheating and refresh with lime.

Sri Lankan dhal curry with coconut milk, curry leaves, mustard seeds, and rice.

Sri Lankan Dhal Curry (Parippu)

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Creamy red lentils simmered with coconut milk, turmeric, curry leaves, and a mustard-seed tempering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Sri Lankan
Calories: 305
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dhal Curry
  • 1 1/2 cups red split lentils, rinsed
  • 3 cups water
  • 1 can unsweetened coconut milk 13.5-ounce can
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 medium green chili, slit lengthwise optional for less heat
  • 10 leaves fresh curry leaves
  • 1 tsp ground turmeric
  • 1 stick cinnamon
  • 1 tsp fine salt or to taste
Tempering
  • 2 tbsp coconut oil
  • 1/2 medium yellow onion, thinly sliced
  • 1 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • 2 whole dried red chilies broken in half
  • 8 leaves fresh curry leaves
  • 1 medium lime juiced for serving

Equipment

  • Medium saucepan
  • Small skillet
  • Wooden spoon
  • Chef’s knife
  • Fine-mesh strainer

Method
 

Simmer the Lentils:
  1. Combine the rinsed lentils, water, half the coconut milk, onion, garlic, green chili, curry leaves, turmeric, cinnamon, and salt in a saucepan.
  2. Bring to a gentle simmer and cook uncovered for 18 to 22 minutes, stirring occasionally, until the lentils are soft and creamy.
Make the Tempering:
  1. Heat the coconut oil in a small skillet over medium heat. Add the mustard seeds and cumin seeds and cook until they begin to pop.
  2. Add the sliced onion, dried chilies, and curry leaves. Fry until the onion is golden and the leaves are crisp at the edges.
Finish and Serve:
  1. Stir the remaining coconut milk into the lentils and simmer for 2 minutes. Taste and adjust the salt.
  2. Pour the hot tempering over the dhal, squeeze over lime, and serve with rice or flatbread.

Nutrition

Calories: 305kcalCarbohydrates: 40gProtein: 13gFat: 12gSaturated Fat: 9gSodium: 420mgFiber: 12gSugar: 4g

Notes

  • Coconut is treated as Nut-Free for this site’s classification workflow; this recipe contains no peanuts or tree nuts.
  • The tempering is the finishing layer that gives the mild dhal its characteristic aroma and texture.

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