A Comforting Classic from the Island’s Heart

Sri Lankan dhal curry, known locally as parippu curry, is one of the most iconic and comforting dishes in the island’s rich culinary tradition. Made with red lentils, infused with fragrant spices, and often enriched with coconut milk, this humble yet flavorful curry is a staple in Sri Lankan homes. Whether served as part of a traditional rice and curry spread or as a simple accompaniment to roti, it captures the essence of Sri Lankan home cooking.

A Pillar of Sri Lankan Cuisine

This dish holds a special place in daily Sri Lankan meals. Often the first curry introduced to children, it remains a lifelong companion across all regions and communities. Its widespread appeal lies in its simplicity, nourishing qualities, and ability to complement a wide variety of other dishes. In fact, no Sri Lankan lunch or dinner feels complete without a ladle of steaming dhal curry poured over rice or served with warm flatbreads like pol roti or godamba roti.

Sri Lankan Dhal Curry (Parippu Curry) – Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Spice Level: Mild to Medium (adjustable)

Ingredients

For the lentils:

• 1 cup red lentils (masoor dhal)
• ½ tsp turmeric powder
• ½ tsp salt (or to taste)
• 1 cup of 3rd Coconut milk (plus more as needed)
• 1/4 cup thick 1st coconut milk
• 1/2 tsp Curry Powder
• 1/2 Onion
• 3 Garlic cloves,
• 2 inch Cinnamon
• 2 Green Chilies
• 1/2 tsp Fenugreek
• ½ tsp red chili powder
• 1 sprigs of Curry Leaves
• Two pieces of 2 inches Pandan leaves

 

Step-by-Step Instructions

Step 1: Rinse the Lentils
Rinse the lentils in cold water 2–3 times until the water runs clear. Drain and set aside.

Step 2: Boil the Lentils
Place lentils in a saucepan with turmeric, salt, Curry Powder, Chili powder, Onion, Garlic, Cinnamon, Green Chilies, Fenugreek, Curry Leaves, Pandan leaves and 3rd milk of Coconut just to cover the dhal. Bring to a boil, then reduce heat and simmer for 10–15 minutes until soft. Stir occasionally. For a smoother texture, mash lightly.

Step 3: Add Coconut Milk
Stir in 1st coconut milk and let the dhal simmer on low for another 5 minutes. Adjust salt as needed.

Step 5: Serve
Serve hot with steamed rice, roti, or alongside other curries.

Serving Suggestions

Sri Lankan dhal curry is remarkably versatile. Here are a few delicious ways to enjoy it:

• Steamed rice: The classic and most common pairing.
• Pol roti: A coconut flatbread that enhances the creamy dhal.
• String hoppers or hoppers: Excellent breakfast pairings with a thinner version of the curry.
• Bread: Especially kade paan or soft white bread—perfect for dipping.

It also forms a central part of a “rice and curry” plate, usually served with vegetable dishes, sambols like pol sambol, and meat or fish curries.

A Dish for Every Occasion

Despite its humble ingredients, dhal curry is a deeply satisfying and essential dish. It’s equally at home in a quick weekday meal or as part of a lavish family spread. The mild flavor also makes it an excellent base for customization—whether you want more spice, creaminess, or a tangy twist with a splash of lime.

Final Thoughts

Sri Lankan dhal curry is more than just a comfort food—it’s a symbol of warmth, heritage, and everyday nourishment. It shows how a few basic ingredients, when cooked with love and attention, can create something truly delicious. If you’re new to Sri Lankan cooking, this dish is the perfect starting point.

Once you try it, you’ll understand why it’s a beloved classic across the island and a timeless favorite in homes everywhere.

 

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