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Parrpu Curry

By Shobhana XavierOrigin: Tamil Sri Lanka via Scarborough
🎙️ Listen to the related episode
VeganRed Lentils
Parrpu Curry

Flavour Notes

Curry leaves, coconut milk, heat is adjustable

Ingredients

  • 1 cup of red lentils, soaked and washed
  • 1 and 1/2 cups of water to start, add more if needed and to desired thickness
  • 3 tbsp of neutral oil like canola, sunflower, etc
  • 1 small, chopped onion, about 1/3 to 1/2 cup
  • 1 small chopped tomato or 1/2 of a large tomato
  • 3 cloves of garlic (small) pressed or chopped
  • 1 tsp ginger
  • a few curry leaves for the boil
  • 1 long green chili, seeded and roughly chopped
  • 10-12 curry leaves
  • 1 tbsp turmeric powder, rounded
  • 1/2  tsp of cayenne or more of kashmiri chili
  • 1 tsp ground cumin, rounded
  • 1/2 tsp ground coriander
  • 1 tsp salt
  • 2-3 tbsp Coconut milk (or more to taste)

Tarka / Vagar / Tempering

  • 1 tbsp neutral oil
  • 1/2 tsp of cumin seed
  • 1 tsp of black mustard seed
  • 10-12 curry leaves
  • 1 dried red chili left whole

Method

  1. In a large pot, put soaked lentils to ground coriander in the pot and bring to boil.
  2. Once boiling, turn down to simmer and let cook for 15 min and check to see if lentils, onions and tomatoes are cooked through.
  3. Once soft, add coconut milk. Add more if you like. Keep the daal simmering.
  4. In a frying pan or karai, heat the oil until warm
  5. add the cumin, mustard seed, curry leaves and chili and heat until you hear the seeds sizzle and pop
  6. add the tempering to the daal. Stir in well.

Notes

Serve with rice