Tempered Red Lentil Curry (Parippu)
Tempered Red Lentil Curry (Parippu)
Serves 1
Directions
- 1Wash the red lentils thoroughly and add to a pot with water.
- 2Add the turmeric, curry powder, salt, and chili powder. Stir well.
- 3Cover and cook on low heat until lentils are cooked through and slightly mushy.
- 4Add coconut milk, stir, and simmer for a couple of minutes.
- 5Heat a pan on high heat with coconut oil and add mustard seeds when hot.
- 6Add garlic, onions, dried chilies, and curry leaves. Fry until onions brown.
- 7Add the tempered mixture to the cooked lentil curry.
Ingredients
- 1 cup red lentils
- 2 cup water
- 1/4 tsp turmeric
- 1/4 tsp curry powder
- 1 tsp salt
- 3 tsp chili powder
- 1 cup coconut milk
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 2-3 curry leaves
- 3 whole dried chilies
- 1/2 cup onions, sliced
- 3 clove garlic, chopped
- 1/2 tsp chili powder
Equipment
potpan
Tips
- The base curry can be had on its own.
- Adjust salt to taste.
- Adjust chili powder to your spice preference.
- For the tempering, you can use 4 teaspoons of chili flakes instead of 3 dried chilies.
- Serve with pol sambol, a fried egg, or your choice of meat.
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