Sri Lankan Dhal curry(parippu, dal, daal).
Dhal curry recipe is an authentic Sri Lankan recipe and can be cooked in under 30 minutes.
Also known as “parippu curry” in Sinhalese, the dhal recipe is a popular and regular vegetarian side dish in most homes and restaurants.
This Sri Lankan lentil curry is also one of the easiest vegan comfort foods you can cook in under 30 minutes. Some of us(including me)have no problem eating it every day.
It’s mildly spiced and creamy, which most non-spicy food lovers would love (even kids)!

A quick Sri Lankan menu for dhal curry

When you’ve spent the morning on errands, or you’ve just had a full day of chores to finish around the house, and you need to make a meal for the kids who’ll be home in an hour.
This is it.
Dhal, rice (on the rice cooker, of course), and a chicken curry complete the menu for lunch.

Why Dhal curry is a popular vegetarian dish.

It’s quick, simple, and versatile.
I don’t know if you’ve noticed this, but I’m amazed sometimes at how different the cooked red lentils taste according to who is cooking the dhal recipe.

Some like the dhal curry(parippu) spicy with loads of tempering, and some like it light and milder and heavy on the coconut milk.

It’s also a great beginner’s introduction to Sri Lankan cuisine.

Side dishes for dhal (parippu)curry.

Even if you are not cooking a Sri Lankan feast, you can add dhal(parippu) to almost any meal.

It’s versatile and complements any type of dish you serve.

• Main dishes(carbs)to serve with dhal.
  • How to cook rice on the stove.
  • Sri Lankan Yellow Rice(turmeric rice)
  • Sri Lankan pol roti(coconut roti, flatbread).
  • How to make Sri Lankan paratha (godamba)roti.
  • How to make Sri Lankan egg roti/paratha.
• Other vegetarian side dishes to pair with parippu curry.
  • Sri Lankan spicy Dry Potato curry(ala theldala)
  • Sri Lankan spicy ash plantain(green banana)curry
  • Sri Lankan spicy potato, green bean stir-fry.
  • Sri Lankan chilli leeks fry(sauteed leeks)
• Mallums, sambol, salads that pair well with dhal curry.
  • Sri Lankan pol sambol(Coconut Sambol).
  • gotu kola(pennywort salad)sambol.
  • carrot salad with parsley and onion.
  • Bitter gourd fry(Sri Lankan karawila sambol)
• Meat and meatless dishes to serve with dhal curry.
  • Sri Lankan chicken curry.
  • Slow-cooked beef curry(like my grandmother makes).
  • Sri Lankan red chilli fish curry(Thalapath malu mirisata).
  • How to cook a Sri Lankan-vegetarian soya meat curry.
  • Soya meat Sri Lankan devil curry(vegetarian, vegan).

Sometimes I cheat…
As I’ve mentioned earlier, we all have a busy schedule, and sometimes doing the smallest thing takes the longest.
Here’s what I do to make the whole cooking process a bit quicker: when I’m making the dhal curry for my family, I usually do the tempering as follows.
Instead of removing it to a separate bowl, I take a spoonful of the tempering ingredients and set it aside.
Then, to the pan with the remaining tempering ingredients, I add the red lentils and water.
Cook as per normal dhal curry recipe instructions and add a spoonful of temper to the cooked dhal curry at the end. 

FAQ: About the dhal curry recipe.

• Reader question.
  • So confused about the 1/2 cup of water to cook 1 cup of lentils. This takes a least 2 cups to rehydrate and cook the lentils, not including the coconut milk!
  • My answer.
    • This red lentil, also known as Mysore dhal, does not need to be rehydrated. It takes less than 20 minutes to cook.
      It does NOT need 2 cups of water. The 1/2 a cup of water is to cook it partially, and there is coconut milk mentioned and used. You can add more coconut milk(not more than an extra 1/2 a cup)if you need more dhal gravy.
      I have also attached the video to show how the dhal is cooked. Hope this helps. Please let me know if there is anything else I can clarify in this recipe.

• How much tempering ingredients should you use for the dhal recipe?
  • The recipe instructions given below give you the standard amount of ingredients for tempering.
  • But for any special events where you want the dhal curry to be served, you can increase the amount of tempering ingredients to give the dhal curry a rich flavour.

• What type of lentil is used to make the vegetarian dhal/dal curry?
  • You will be using masoor dhal/dal or red lentils for this recipe.
  • Most lentils will need a certain amount of hours of soaking, but masoor dhal is quick to cook. 
  • Which makes it easy to cook this popular Sri Lankan recipe in under 30 minutes.
  • So here’s your recipe instruction on how to cook a Sri Lankan dhal curry.

More Dhal recipes

• Indian dal tadka.
• 30 minute-tempered lentils with spinach.
• Spicy Sri Lankan chilli dhal fry(vegan, vegetarian).
• Red lentil-ground beef chilli

Storing
Once cooled, refrigerate. Use a glass container with a lid or an old plastic container, as the turmeric will stain the plastic. Use within 2 days.
Freezing
If you’ve already added the coconut milk, you can freeze it for 2-3 days and use it for another meal.
If you find that you’ve cooked too much dhal, what you can do is,
Before you add the coconut milk, save a portion of the cooked dhal and freeze it.
When you want to use this portion, bring it to room temperature, cook on low fire for 3 minutes and add coconut milk and tempering. 
The dhal can be frozen for 2 weeks(without coconut milk).
Reheating
leave out to reach room temperature, microwave for 2 minutes, or warm over the stovetop for 2-3 minutes.
Stop food waste by
Cooking dhal curry can be quite economical for any large family or gathering if you are on a budget. 
A little dhal curry cooked in coconut milk can go a long way.

RECIPE DIFFICULTY -EASY

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to make the dhal curry recipe.

Tempering ingredients for dhal curry
3 tablespoons of oil
A sprig of curry leaves(a few to be used for tempering and half while cooking the dhal)
4 pods of garlic(a few to be used for tempering ad half while cooking the dhal)
1 large onion(a few to be used for tempering and half t while cooking the dhal)
A teaspoon of turmeric powder(half to be used for tempering and half while cooking the dhal)
1 teaspoon of red chilli flakes or two whole dry red chillies
1/2 a teaspoon of mustard seeds
1 cup Dhal(lentils,parippu)
1/2 a cup of water(increase to 1 cup if you find that the amount of water suggested is not adequate to cook the dhal at this stage).
To cook the Dhal curry
A few of the other ingredients mentioned for tempering above(turmeric, curry leaves, garlic, onions)
1 or 2 green chillies sliced
1/2 a cup of thick coconut milk
1 teaspoon of Salt

How to cook dhal curry

Tempering

Cut the large onion and garlic(4 pods)into thin slices and set aside.
Add three tablespoons of oil to a pan, including the curry leaves, sliced garlic, onions, and turmeric powder(1 tsp).
Leave it to cook until the onions turn translucent over medium heat for 2 minutes.
Reduce the heat and include the chilli flakes(1 tsp) or 2 whole dried red chillies. Once you see the onions turning golden brown, add the mustard seeds(1 tsp)and cook for 2 minutes.
Once all the ingredients turn golden brown, remove the tempered ingredients from the heat and transfer them to a separate dish.

How to Cook the Dhal Curry

Wash the lentils thoroughly.
Turn in the washed lentils/daal(1 cup) to the pan you used for tempering(saves washing).
Pour in the water(1/2 cup, increase to 1 cup if you find that the amount of water suggested is not adequate to cook the dhal at this stage).
Add a pinch of turmeric and a few slices of onions, garlic, green chillies and curry leaves.

Over medium heat, let the lentils/daal cook until the water evaporates, which takes 10-15 minutes.
When the lentils are cooked, gradually add the coconut milk(1/2cup)and let it simmer on low fire. 10-15 minutes, add salt to taste. 
Finally, add the tempered onions to the curry and mix. If you are serving guests, keep a bit of the tempering.

Once you add the dhal curry to a serving bowl and top the lentils/dal with the remaining temper, for a true, Sri Lankan presentation.

Serve warm with rice and curry.

JOIN ME ON ISLANDSMILE YOUTUBE CHANNEL

JOIN the SEAFOOD BLOG.

Continue to Content

Sri Lankan Dhal curry(parippu, dal, daal).

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Sri Lankan Dhal curry(parippu, dal, daal).

This dhal curry recipe is an authentic Sri Lankan recipe and can be cooked under 30 minutes.

Also known as “parippu” in Sinhalese, the dhal recipe is a popular and regular vegetarian side dish in most homes and restaurants.

Print

Ingredients

Tempering ingredients for dhal curry

• 3 tablespoons of oil
• A sprig of curry leaves(a few to be used for tempering and half while cooking the dhal)
• 4 pods of garlic(a few to be used for tempering ad half while cooking the dhal)
• 1 large onion(a few to be used for tempering and half t while cooking the dhal)
• A teaspoon of Turmeric powder(half to be used for tempering and half while cooking the dhal)
• 1 teaspoon of red chilies flecks or two whole dry red chilies
• 1/2 a teaspoon of mustard seeds
• To cook the Dhal curry
• 1 cup Dhal(lentils,parippu)
• 1/2 a cup of water(increase to 1 cup if you find that the amount of water is suggested is not adequate to cook the dhal at this stage)
• A few of all the other ingredients mentioned for tempering above(turmeric, curry ;eaves, garlic, onions)
• 1-2 green chillies sliced
• 1 teaspoon of Salt
• 1/2 a cup of thick coconut milk

Instructions

Tempering

1. Cut the large onion and garlic(4 pods)into thin slices and set aside.
2. Add three tablespoons of oil to a pan, include the curry leaves, sliced garlic, onions, and turmeric powder(1 teaspoon).
3. Leave it to cook until the onions turn translucent over medium heat for 2 minutes.
4. Reduce the heat and include the chilli flakes(1 teaspoon) or 2 whole dried red chillies. Once you see the onions turning golden brown, add the mustard seeds(1 tsp)and cook for 2 minutes.
5. Once all the ingredients turn golden brown, remove the tempered ingredients from the heat and transfer them to a separate dish.

How to cook the Dhal curry.

1. Wash the lentils thoroughly.
2. Turn in the washed lentils/daal(1 cup) to the pan you used for tempering(saves washing).
3. Pour in the water(1/2 cup, increase to 1 cup if you find that the amount of water suggested is not adequate to cook the dhal at this stage).
4. Add a pinch of turmeric and a few slices of onions, garlic, green chillies and curry leaves.
5. Over medium heat, let the lentils/daal cook until the water evaporates, which takes 10-15 minutes.
6. When the lentils are cooked, gradually add the coconut milk(1/2 a cup)and let it simmer on low heat. 10-15 minutes, add salt to taste. 
7. Finally, add the tempered onions to the curry and mix. If you are serving guests, keep a bit of the tempering.
8. Once you add the dhal curry to a serving bowl and top the lentils/dal with the remaining temper, for a true, Sri Lankan presentation.
9. Serve warm with rice and curry.

Recommended Products

As an Amazon Associate, I earn a percentage from qualifying purchases.

• 
  OXO Good Grips Soft- Handled Garlic Press
• 
  Eris Hard Anodized Mini Fry Pan/Tadka Pan, Black, 4.75"
• 
  Bamboo Cutting Board Set with Juice Groove (3 Pieces) - Wood Cutting Boards for Kitchen, Wood Cutting Board Set, Kitchen Chopping Board for Meat (Butcher Block) Cheese and Vegetables
• 
  Secura 60-Minute Visual Timer, Classroom Countdown Clock, Silent Timer for Kids and Adults, Time Management Tool for Teaching (Black)
• 
  Mueller HyperGrind Precision Electric Spice/Coffee Grinder Mill with Large Grinding Capacity and HD Motor also for Spices, Herbs, Nuts, Grains, White
• 
  OXO Good Grips 3-Piece Wooden Spoon Set
• 
  Spice Container - Masala Dabba - 7 Compartments, masala box,steel masala dabba,Spice container box,stainless steel spice box indian masala dabba with 7 spice containers with size 8 X 8 inches (1)
• 
  Deiss PRO Lemon Zester & Heavy Duty Cheese Grater & Vegetable Grater — Parmesan Cheese Lemon, Garlic, Nutmeg, Chocolate, Fruits, Vegetables, Ginger Grater - Cheese Shredder & Stainless Steel Grater
• 
  Fullstar Vegetable Chopper - Spiralizer Vegetable Slicer - Onion Chopper with Container - Pro Food Chopper - Black Slicer Dicer Cutter - 4 Blades
• 
  Kitchen Shears, iBayam Kitchen Scissors Heavy Duty Meat Scissors Poultry Shears, Dishwasher Safe Food Cooking Scissors All Purpose Stainless Steel Utility Scissors, 2-Pack (Black Red, Black Gray)
• 
  Spring Chef Magnetic Measuring Spoons Set, Dual Sided, Stainless Steel, Fits in Spice Jars, Black, Set of 8
• 
  EZ Off Jar Opener - Under Cabinet Jar Lid & Bottle Opener - Opens Any Size Jar - Great for Arthritis - Perfect for Seniors & Weak Hands
• 
  OXO Good Grips Swivel Peeler
• 
  Pyrex Easy Grab Glass Bakeware and Food Storage Set (8-Piece, BPA-free)
• 
  AOZITA 24 Pcs Glass Spice Jars/Bottles - 4oz Empty Square Spice Containers with Spice Labels - Shaker Lids and Airtight Metal Caps - Silicone Collapsible Funnel Included
• 
  Jiva USDA Organic Mustard Seeds Black 7 Ounce - Nearly 1/2 Pound
• 
  Organic Turmeric Powder - 1LB Jar - 100% Raw w/Curcumin From India - by Jiva Organics
• 
  Fresh Curry Leaves - 1.0 oz (With Stems)

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 646mgCarbohydrates: 17gFiber: 4gSugar: 4gProtein: 6g

Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Each recipe on this blog has been written with great care and love to the best of my ability, with you in mind.
It’s free and on the blog, so you can try it anytime.
All I ask is that you do not save it on any apps, recipe boxes, or online groups, which will affect me as a food blogger and the growth of this blog.
I would appreciate it if you only share the link rather than the full recipe. 
All images and text on this website are protected by copyright.

Save

Save

Save

Save

Save

Save

Save

Save

Save