Sri Lankan · 45 min · serves 4

Red Lentil Coconut Curry (Parippu Curry)

Kept by The Bhook kitchen

Ingredients

• 200 g red lentils
• 400 ml coconut milk
• 1 onion
• 2 cloves garlic
• 1 green chili
• 1 tomato
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 sprig fresh curry leaves
• 2 tbsp coconut oil
• 1 tsp salt

Method

1. Rinse the lentils under running water until the water runs mostly clear.
2. Put the lentils in a saucepan with the turmeric, 1/2 tsp salt, and 600 ml water. Bring to a boil and simmer uncovered for about 20 min until the lentils are soft and starting to break down. They should look thick and creamy.
3. While the lentils cook, finely chop the onion, garlic, and green chili. Dice the tomato.
4. Heat the coconut oil in a separate frying pan. Add the cumin seeds and curry leaves; when they start popping and smell fragrant, add the onion, garlic, and green chili. Fry until the onion is soft and slightly golden at the edges, about 5 min.
5. Add the tomato and cook until soft and pulpy, about 3 min.
6. Pour the onion-tomato mixture into the cooked lentils. Stir in the coconut milk. Simmer gently for 10 min; the curry should be thick, with a slight sheen from the coconut milk.
7. Taste and add more salt as needed. Serve with rice.

Don’t let the lentils dry out. Add a little water if they start sticking before they’re soft.