Parippu

Ingredients:

Grains

• 2 Cups Red Lentils

Produce

• 10-12 Curry Leaves (approx 1 Stick) *

• 1 Roma Tomato

• 1 Shallot *

• 3 Cloves Garlic

• 1” Ginger

 Spices

• 1 tsp Alba (Fenugreek Seeds)

• 4 Cardamom Pods (Smashed)

• 3 Cloves

• 1 Cinnamon Stick

• 1 Asam Keping (Dried Tamarind Slice)

• 5 Dried Chilis *

• ¾ tsp Turmeric Powder

• 1 Tbsp Chili Powder (can use less if too spicy)

• ½ tsp Mustard Seeds *

• Salt

Oils & Vinegars

• 2 Tbsp Ghee (or vegetable oil)

 Liquids

• ¾ Packet Coconut Cream (200ml packet)

Tools:

• Pot

• Small Frying Pan

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Directions:

Step 1. Prep:

1. Wash the lentils throughly to remove any starch (about 5 times), then soak in water for about 20 minutes to soften.

2. While the lentils are soaking, thinly slice the shallot (set half aside for the temperado).

3. Smash the ginger, garlic, and cardamom.

4. Quarter the tomato.

5. Mix the coconut cream with water to create a thick milk (about ¼ cup water).

Step 2. Making Parippu:

1. Heat up a bit of ghee in a pot, add the garlic, ginger, half of the curry leaves (about 5-7), cinnamon stick, cloves, cardamom, alba, half the shallots, and 2 dried chilis.

2. Fry until the shallots are brown, then add about 2 cups of water.

3. Drain the water from the soaking lentils and add them into the pot, if the lentils are not fully covered by the water, add a bit more (be careful not to add too much though as this can make the lentils too soggy).

4. Bring everything to a boil on high flame.

5. Once boiling, add the turmeric powder and chili powder. Mix.

6. Add the asam keping (dried tamarind slice) and tomato, lower the flame and leave uncovered until the lentils have expanded.

7. Once the lentils are cooked (check by taking a piece and squishing it), add in the coconut milk mixture, stir immediately to avoid clumping.

8. Turn off the fire and cover to keep warm while we make the temperado!

Step 3. Temperado *:

Using the ingredients above marked with an *

1. In a small frying pan, heat up about 1 tablespoon of ghee on medium heat. If you do not have ghee you can substitute with butter, mix 2:1 ratio of butter and oil so the butter won’t burn quickly.

2. Add the mustard seeds, remaining curry leaves, remaining shallots, and remaining dried chilis (break up the dried chilis to smaller pieces).

3. Fry until the onions are brown and crispy, then turn off the flame.

4. Pour the temperado on top of the parippu and serve.

In Sri Lanka parippu is traditionally served as a side dish with rice and curry, but since I grew up in Singapore we would also serve it with Malay food. My favorite was parippu with ikan bilis, butter, and rice.⁠