Parippu, or dhal curry, is the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household.
Masoor dhal (split red lentils) are first rinsed and boiled until soft. In a separate pan, a number of fresh ingredients, such as onions, tomatoes and fresh green chilies, are sauteed and mixed with tempered spices like cumin seeds, turmeric, fenugreek, mustard seeds and curry leaves. All the ingredients are combined and usually thickened with a splash of fresh coconut milk to give the dhal a rich flavor and creamy texture.
It goes with everything, but is perfect as a dipping gravy for a fresh roti or paratha.
