Sri Lankan Parippu (Coconut Dal Curry)
Sri Lanka's everyday red lentil curry simmered in coconut milk with pandan and curry leaves.
✍️ Veg.Pub EditorialPublished 2026-05-12👁 57 views
Calories
330
kcal
Servings
3
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Red lentils (masoor dal)200g
- Coconut milk200ml
- Onion1
- Garlic3 cloves
- Curry leaves1 small handful · Swap: omit
- Pandan leaf1 · Swap: omit
- Turmeric powderhalf tsp
- Sri Lankan roasted curry powder1 tsp · Swap: regular curry powder
- Mustard seeds1 tsp
- Dried red chilies2 · Swap: omit
- Coconut oil1 tbsp · Swap: vegetable oil
- Saltto taste
👩🍳 Steps
- 1Rinse the red lentils and simmer with water, turmeric and pandan until soft, about 15 minutes.
- 2Add coconut milk and salt and simmer gently 5 minutes until smooth, avoiding a hard boil that splits the coconut milk.
- 3In another pan, heat coconut oil and crackle mustard seeds with the dried red chilies.
- 4Add sliced onion, garlic and curry leaves and fry until golden and fragrant.
- 5Stir in the curry powder briefly, then pour the whole tempering into the lentil pot.
- 6Stir gently and simmer 2 more minutes to marry the coconut and spice.
📊 Nutrition
| Protein | 12g |
| Iron | 4mg |
| Calcium | 60mg |
| Fiber | 8g |
Introduction
Parippu, coconut dal curry, appears at nearly every Sri Lankan meal. Red lentils cook to a smooth softness in coconut milk, with pandan and curry leaves lending their distinctive island fragrance.
Wellness Benefits
- Red lentils cook quickly and digest easily, rich in plant protein, iron and folate, a gentle everyday source of both.
- Coconut milk brings medium-chain fats and a silky texture; turmeric eases inflammation while curry leaves and mustard seeds aid digestion and warm the body, nurturing the spleen overall.
Nutrition Highlights
- Around 12g protein and 8g fiber per serving, both filling and nourishing.
- Coconut oil and milk add natural coconut aroma and energy.
Tips
- Don't boil hard after adding coconut milk or it may split and spoil the texture.
- Toasting the curry powder briefly deepens the aroma; Sri Lankan roasted curry powder is most authentic.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
