Parripu Lentil Curry Recipes

PARRIPU (LENTIL CURRY)

Parripu (Lentil Curry) image

A yummy curry learned from the women in my village when I was living in Sri Lanka. It is a basic recipe meaning that you can add more or less of items to suit your taste. Every batch of parripu is personalized to whoever cooks it. Careful! It tends to be very spicy so if you are sensitive reduce the chile amounts.

Provided by Jerbear

Categories Asian Recipes

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

3 tablespoons peanut oil
2 tablespoons butter
½ cup chopped onions
1 tablespoon finely chopped Thai chile peppers
2 cloves garlic, minced
2 fresh curry leaves
½ cinnamon stick
2 cups water
1 cup red lentils
1 tablespoon curry powder
1 tablespoon ground red chile pepper
¾ cup coconut milk
salt to taste

Steps:

Heat oil and butter in a saucepan over high heat until butter is melted. Add onions, Thai chiles, garlic, curry leaves, and cinnamon stick. Saute until onions are soft and translucent, 5 to 7 minutes.
Remove cinnamon stick from the onion mixture. Add water and bring to a boil. Stir in lentils, curry powder, and ground red chile, Reduce heat to low; cover and let curry simmer until water is mostly evaporated, 10 to 15 minutes.
Pour coconut milk into the curry. Season with salt. Continue simmering until curry is thick but not dry, about 10 minutes.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 32.1 g, Cholesterol 15.3 mg, Fat 26.1 g, Fiber 8.3 g, Protein 14 g, SaturatedFat 13.4 g, Sodium 95.6 mg, Sugar 2 g

PARIPPU THEMPARADUWA (DAL WITH CURRY LEAVES)

Parippu Themparaduwa (Dal With Curry Leaves) image

This Sri Lankan dal of tender lentils, like other dals on Sri Lankan tables, are central to every meal and usually served with several other dishes, such as kukul mas maluwa (chicken curry). Because it is part of a larger meal, dal is often seasoned simply. This version is as well, but it is richer in taste from curry leaves, which infuse the lentils with their flavor. Dry or frozen curry leaves are fine substitutes if you can't find fresh ones. You can add some cumin or coriander powder, too, if you'd like, or skip the Maldive fish flakes for a vegan dish. This dal is easy to cook and can be refrigerated in a covered container for up to three days. Serve with long-grain rice, bread or any of your favorite roti or other Indian flatbreads.

Provided by Zinara Rathnayake

Categories weekday, beans, vegetables

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 1/2 cups masoor dal (red lentils)
1 teaspoon ground turmeric
1 teaspoon ground cayenne
2 teaspoons Maldive fish flakes (optional; see Tip)
3 tablespoons coconut oil
20 fresh curry leaves, plucked off the stems (1/4 cup), or use dried or thawed frozen curry leaves
1 small red onion, sliced thin
6 garlic cloves, finely chopped
1 teaspoon finely chopped fresh ginger
Salt
Cooked rice or roti, for serving

Steps:

Put masoor dal in a medium bowl, cover with water and rinse thoroughly. Drain and repeat twice more until the water runs clear.
Transfer dal to a medium saucepan and add 3 cups water. Bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until the water has absorbed and the dal has cooked through and softened, about 15 minutes.
Turn off the heat and add ground turmeric, cayenne and fish flakes, if using. Mix well.
In a large nonstick pan, heat coconut oil over medium. Add curry leaves and onion, and cook, stirring often, until the onion has softened, about 5 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 to 2 minutes. Add the dal mixture and stir well. Add 1/4 cup water, reduce heat to medium-low and simmer for 3 to 5 minutes. Season to taste with salt and serve with rice or roti. The curry leaves aren't meant to be eaten but can be served with the dal, then discarded after the meal.

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