ForkwiseSri Lankan Red Lentil Curry (Parippu)
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 1 cup red lentils, rinsed
- 2½ cups water
- ½ tsp ground turmeric
- 1 small onion, sliced
- 2 cloves garlic, sliced
- 1 green chilli, slit
- 1 cup coconut milk
- 1 tbsp vegetable oil
- 1 tsp mustard seeds
- 8 curry leaves
- 1 dried red chilli
- 1 tsp salt
Method
- Simmer the lentils, water, turmeric, half the onion, the garlic and green chilli for 15 minutes until soft.
- Stir in the coconut milk and salt and simmer gently for 5 minutes.
- Heat the oil in a small pan and fry the mustard seeds until they pop. Add the remaining onion, curry leaves and dried chilli and fry until golden.
- Pour the hot oil and spices over the lentils and serve with rice.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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