Recipes
Sri Lankan Dhal Curry — A Bowl of Everyday Comfort
Sri lankan Dhal curry, or parippu in Sinhala and Tamil, is one of the most comforting and widely eaten dishes in Sri Lanka. Made with red lentils, coconut milk, and simple spices, it’s a staple that finds its way onto almost every table — whether it’s breakfast with roti or dinner with rice and sambol.
Dhal curry (parippu in Sinhala and Tamil) has been a cornerstone of Sri Lankan cuisine for centuries. Its origins trace back to ancient South Asian cooking traditions, where lentils were a key source of plant-based protein, especially for vegetarian households and religious communities.Dhal curry (parippu in Sinhala and Tamil) has been a cornerstone of Sri Lankan cuisine for centuries. Its origins trace back to ancient South Asian cooking traditions, where lentils were a key source of plant-based protein, especially for vegetarian households and religious communities.
🌾 Agricultural Roots
Sri Lanka’s climate and soil are well-suited for growing red lentils (masoor dhal) and other pulses. Historically, lentils were stored dried, making them accessible year-round — especially vital for rural farming communities.
Combined with coconut milk — abundant from the island’s coconut trees — and seasoned with spices brought through centuries of trade, Sri Lankan dhal evolved into a dish that was not only practical but deeply flavorful.
The Heart of Sri Lankan Cooking
Dhal curry is more than a side dish — it’s the soul of the everyday Sri Lankan meal. In rural villages, bustling cities, and family kitchens across the island, parippu simmers gently on the stove at least once a day.
It’s nourishing, affordable, and packed with plant-based protein, making it essential to the local diet. And while recipes vary slightly from region to region, the base remains the same: red lentils, turmeric, onion, and creamy coconut milk.
🥥 A Plant-Based Powerhouse
What makes Sri Lankan dhal stand out from other lentil curries is the addition of coconut milk and the aromatic tempering at the end — sizzling mustard seeds, curry leaves, and onion poured hot into the pot for a boost of flavor.
The result? A mildly spiced, rich, and creamy dish that pairs beautifully with:
- White or red rice
- Coconut roti
- Pittu or string hoppers
- Or even flatbread and salad for a fusion twist
🍽️ A Dish for Everyone
Dhal curry has always been a dish of the people — served in roadside eateries (hotels), school lunches, temple offerings, and home kitchens alike. It transcends class, religion, and region.
For many Sri Lankans, it’s the very first dish they learn to cook. It’s also a comfort food, often eaten with rice and sambol, or paired with roti for a quick breakfast or dinner.
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Sri Lankan dhal curry
NUTRITION
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
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.