Parippu (Sri Lankan Lentil Curry)

INGREEDIENTS

For the lentils:

• 225g red lentils

• 3 cups water (750ml)

• 1 onion, roughly chopped

• 55g creamed coconut

• 2 fresh green chillies

• 1 tsp turmeric

• ½ tsp cumin

• ½ tsp ground coriander

For the 'tempering':

• 2 tbsp oil

• ½ tsp cumin seeds

• ½ tsp black mustard seeds

• 2 dried red chillies, crushed and roughly chopped

• 1 onion, finely chopped

• 1 thumb sized piece of ginger, grated

• 10 curry leaves

• 1 tsp salt (or to taste)

METHOD

• Wash the lentils thoroughly

• In a large saucepan, add all the 'lentil' ingredients and bring to the boil

• Simmer and cook, uncovered for about 25 minutes or until the lentils are a soft mush. Stir occasionally and add the water if the mixture looks too dry

• While the lentils are cooking, heat the oil on a low heat in a small frying pan

• Add the cumin and mustard seeds and cover with a lid. You’ll hear the seeds popping like popcorn for about a minute

• Remove the lid and add the onion, ginger, dried chilli and curry leaves

• Fry until the onions are golden brown

• Pour the mixture over the lentil curry and season with salt

• Heat through for an extra 5 minutes before serving