Sri Lankan Food Mains

Parippu – Sri Lankan Dhal Curry Recipe

Name: Sri Lankan dhal curry
Prep time: 9 min
Cook time: 25 min
Ingredients: 200 g red lentils; 1 small onion (finely chopped); 1 medium tomato (chopped); 1 green chilli (sliced); 1/2 tsp tumeric; 1/2 tsp chilli powder; 1/2 tsp tsp mustard seeds; 1 sprig curry leaves; 100 ml coconut milk (thick); 10 g coconut oil; 500 ml salt water (to taste)

Creamy Sri Lankan Red Lentil Curry with Coconut Milk & Curry Leaves.

Serves

Calories

268 kcal

Cuisine

Sri Lankan

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On this page: What is it · History · What you need · Step by step · Serving & storage · Recipe card

Sri Lankan dhal curry is one of the most essential and comforting dishes found across the island. Creamy red lentils simmered with turmeric, chili, coconut milk, curry leaves, and tempered spices create a curry that is simple, deeply aromatic, and incredibly satisfying.

Despite using humble ingredients, dhal curry delivers enormous flavor through layering spices and finishing with a fragrant tempering of onion, mustard seeds, and curry leaves fried in coconut oil. The result is rich, warming, and perfect for everyday meals.

Served with rice, roti, pittu, or string hoppers, this curry is often one of the first dishes placed on the table in Sri Lankan homes.

What Is It?

Sri Lankan dhal curry is a lentil-based curry made from red lentils slowly cooked with spices, tomato, chili, and coconut milk until soft and creamy.

Unlike thicker Indian dals that can become heavy and stew-like, Sri Lankan dhal curry is usually lighter, silkier, and more coconut-forward. Curry leaves and tempered spices give it its signature aroma and flavor.

The dish is versatile enough to work as a main meal or as part of a larger rice-and-curry spread.

A Little History

Eating dhal curry with condiments at a low wooden table

Lentils have long been a staple ingredient across Sri Lanka due to their affordability, nutrition, and ability to absorb spices beautifully. Dhal curry became one of the country’s most common everyday dishes because it is simple to prepare while still being filling and flavorful.

The use of coconut milk reflects Sri Lanka’s tropical climate and abundance of coconuts, while mustard seeds, curry leaves, turmeric, and chili showcase the island’s spice-driven cuisine.

Tempering spices in hot coconut oil before adding them to the curry is a traditional Sri Lankan technique that intensifies aroma and creates deeper layers of flavor throughout the dish.

Today, dhal curry remains one of the most widely eaten curries in Sri Lanka and is often considered essential alongside rice.

At a glance

Serves

Calories

268 kcal

Protein

13.5 g

Course

Main, Side Dish

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Why it works

01 Humble red lentils, big flavor

02 The tempering adds aroma at the end

03 Ready in about 35 minutes

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What You Need

Exact amounts are in the recipe card

Equipment tip: A granite mortar and pestle is handy for crushing aromatics, and the spice grinder we recommend makes quick work of whole spices. For serving rice alongside, see our rice cooker pick.

For the Lentils

red lentils
tomato
green chili
turmeric
chili powder
thick coconut milk
salt
water

For the Tempering

coconut oil
mustard seeds
curry leaves
onion

Step-by-Step Instructions

The lentils are first simmered with spices, tomato, and water until they soften and begin naturally breaking apart, creating the creamy base of the curry.

Coconut milk is added later in the cooking process to keep the curry smooth and rich without splitting. Meanwhile, onion, mustard seeds, and curry leaves are sautéed separately in coconut oil to create a fragrant tempering.

This final tempering is poured directly into the lentils, giving the curry a burst of aroma, texture, and deeper flavor.

The balance between creamy lentils, coconut milk, and toasted spices is what makes Sri Lankan dhal curry so comforting.

1. Simmer the lentils

Rinse the red lentils thoroughly and drain well.

In a saucepan, combine the lentils, turmeric, chili powder, tomato, and water.

Bring to a boil, then reduce the heat and simmer for 15–20 minutes until the lentils are soft and beginning to break apart. Stir occasionally.

2. Add the coconut milk

Add the salt and coconut milk. Stir gently and simmer for another 5 minutes.

Tip: Use more coconut milk for a creamier curry.

3. Make the tempering

In a separate pan, heat the coconut oil over medium heat.

Add the mustard seeds, curry leaves, and onion. Sauté until the onion becomes golden and fragrant.

4. Combine and serve

Pour the tempered onion and spices into the lentils and mix well.

Serve hot.

Serving & Storage

Serving

Sri Lankan dhal curry is traditionally served with steamed rice, roti, pittu, or string hoppers. It pairs especially well with coconut sambol, fish curry, eggplant curry, or spicy chili condiments.

Because the lentils continue thickening as they cool, you can loosen leftovers with a splash of water when reheating.

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat while stirring occasionally to maintain a smooth texture.

Dhal curry

up to 3 days

Sri Lankan dhal curry

authentic Sri Lankan dhal curry with red lentils and coconut milk.

Course Breakfast, Main Course, Side Dish

Cuisine Sri Lankan

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Prep Time 9

Cook Time 25

Servings servings

Calories 268

Ingredients

200 g red lentils
1 small onion finely chopped
1 medium tomato chopped
1 green chilli sliced
1/2 tsp tumeric
1/2 tsp chilli powder
1/2 tsp tsp mustard seeds
1 sprig curry leaves
100 ml coconut milk thick
10 g coconut oil
500 ml salt water to taste

💡 Notes:

Adjust coconut milk to taste — use more for a creamier curry.
You can add garlic, ginger, or pandan leaf for extra depth.
Make it spicy or mild depending on the chili used.

🧊 Storage:
Store in the fridge for up to 3 days. Reheat gently before serving.

Instructions

Rinse the red lentils thoroughly and drain.
In a saucepan, combine lentils, turmeric, chili powder, tomato, and water. Bring to a boil.
educe heat and simmer for 15–20 minutes until the lentils are soft and breaking apart. Stir occasionally.
Add salt and coconut milk. Stir and simmer for 5 more minutes.
In a separate pan, heat coconut oil. Add mustard seeds, curry leaves, and onion. Sauté until golden.
Pour the tempered spices and onions into the lentils. Mix well.
Serve hot with rice, roti, pittu, or string hoppers.