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Pan Asian: Lentils Stewed In Coconut Milk (Parippu) - Sri Lanka

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This dish screams srilankan. Indulge yourself with this awesome recipe.
Ingredients
  Red lentils 1⁄2 Pound
  Water 2 Cup (32 tbs)
  Onion 1⁄2 , chopped
  Green chili 3 , sliced (2-3)
  Garlic clove 2 , sliced
  Pandanus grass 2 Gram (1-inch (2.5 cm) piece) (Optional)
  Lemongrass stalk 5 Gram (1-inch (2.5 cm) piece)
  Cinnamon stick 5 Gram (1-inch (2.5 cm) piece)
  Cardamom pod 2
  Clove 2
  Turmeric 1⁄2 Teaspoon
  Coconut milk 1⁄2 Cup (8 tbs)
  Salt To Taste
  Baby spinach leaves 100 Gram (Optional)
For tempering
  Oil 2 Tablespoon
  Onion 1⁄2 , sliced
  Curry leaves sprig 1
  Black mustard seed 1 Teaspoon
  Whole dry red chilies 2
Directions

GETTING READY
1. Wash and remove any stones or chaff from lentils. Drain and set aside.

MAKING
2. Place a medium sized pot on flame and boil water in it.
3. Drop lentils, onion, green chilies, garlic, pandanus, lemon grass, cinnamon, cardamom, and clove. Stir well. Cover and simmer for about 20 minutes or until lentils are soft. Add more water, if needed.
4. Add coconut milk, salt, and turmeric. Cook uncovered on low flame for 5 minutes, stirring occasionally.
5. In another pan, heat oil, drop onion and saute until translucent.
6. Add curry leaves, dry red chili, and mustard seeds. Fry until mustard seeds start to pop. Pour tempering over lentils and mix well.
7. Put fresh spinach leaves in lentils and cover the pot. Cook until wilted.

SERVING
8. Serve lentils hot with rice.

TIPS
You can also add curry powder in the tempering to add more flavor.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
6

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