Stewed Lentils (Parippu)

Delicious Sri Lankan Style lentil!

Ingredients

Red lentils 1/2 Pound
Water 2 Cup (32 tbs)
Onion 1/2 Large , chop
Green chili 3 , slice (2
Garlic 2 Clove (10 gm) , slice
Pandanus grass 3 Gram (1
Lemongrass stalk 5 Gram (1
Cinnamon stick 1 (1
Cardamom 2
Clove 2
Turmeric powder 1/2 Teaspoon
Coconut milk 1/2 Cup (8 tbs)
Salt To Taste
For tempering
Oil 2 Tablespoon
Onion 1/2 Large , slice
Curry leaves 2 Gram (1 sprig)
Black mustard seed 1 Teaspoon
Dry red chilli 2 Gram (2, whole)
Curry powder 1 Teaspoon (Sri Lankan raw curry powder) (Optional)
Other ingredients
Fresh spinach leaves 250 Gram

Directions

GETTING READY

1. Wash lentils thoroughly and drain it well. Remove stones and chaff, if any from the lentils.

MAKING

2. Place a medium sized pot on flame and pour water in it. Bring water to a boil.

3. Add lentils, onion, green chili, cinnamon, garlic, pandanus, lemon grass, cardamom, and cloves. Mix well. Cover and let it simmer on low heat for 20 minutes. Check and add more water if required.

4. Add coconut milk, salt, and turmeric. Give it a good stir. On very low heat, cook uncovered for an additional 5 minutes.

5. For tempering, place a small pan on flame and heat oil in it. Drop onion and cook for a minute or until translucent.

6. Add curry leaves, dried red chilies, and mustard seeds. Stir and let the mustard pop.

7. Throw curry powder and mix it well. Remove the pan from heat and drop tempering straight into the pot with lentils. Stir well.

8. Add spinach and press it into the lentil. Cover the pot and let the spinach cook.

SERVING

9. Serve stewed lentils hot with steamed rice and mango chutney.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 277Calories from Fat 93

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 105 mg4.38%

Total Carbohydrates 34 g11.3%

Dietary Fiber 10 g40%

Sugars 4 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet