“Food makes travel so exceptional, because you get to taste what it’s actually supposed to taste like.”
Meghan Markle

I had the good fortune of visiting Sri Lanka several times as I lived in close proximity on the islands of Maldives for three years. I fell head over heels in love with the warm people, the picturesque countryside, the best window shopping, and most of all the most delicious and spicy food.
Today’s recipe is Srilankan Parippu Dal (spicy lentils cooked in coconut milk) served with Matta Rice/ unpolished Red Rice.

Do make this and tag me on Instagram @supaintsonplates #supaintsonplates. I would love to hear from you.

COCONUT LENTIL

COCONUT LENTIL

A truly unique Lentil dish cooked with Coconut Milk, Curry Leaves and Spices.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course, Soup
Cuisine Indian, south indian, srilankan cuisine

Ingredients
  

  • 1 Cup Red Lentil
  • 3 Cups Water
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Asafotida
  • 1 tbsp Vegetable Oil
  • 1 Onion finely chopped
  • 4-5 Garlic Cloves chopped
  • 2 tsp Ginger chopped
  • 5-6 Curry Leaves
  • 2 Green Chillies slit
  • Fresh Coriander handful (chopped)
  • 2 tbsp Coconut Cream
  • 1 tbsp Lemon juice
  • Salt to taste

Instructions
 

  • Wash the Lentils, transfer to a pot with Eater, add Salt and Turmeric, and boil for about 15 minutes until cooked and the lentil still holds its shape (al dente)
  • Heat another pan and add Oil 
  • Add Asafotida, Cumin and Mustard Seeds 
  • Once the seeds pop add Curry Leaves, Garlic, Ginger and Onion, and sautee till light brown 
  • Add the Green Chillies and the boiled lentils, and bring to a gentle simmer
  • Add Coconut Cream, Lime Juice and chopped Coriander 
  • Serve with steamed Red Rice
Keyword coconut lentil, dal, dhal, lentil, parippu

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