Lentil Curry (Parrippu Curry) – Mild and creamy


Red Lentils (1 cup)

1 Medium onion chopped

4 cloves of garlic chopped

Curry leaves (optional) 4 or 5

Cumin seeds 2 tspns

Turmeric powder 1 tspn

Salt to taste

Coconut milk, half cup

Oil 2 tblspns

Black Mustard seeds, 1 or 2 tspns




Wash the red lentils until the water runs clear. Put the lentils in a pan and add  enough cold water to boil the lentils. Add chopped onions,garlic,curry leaves,cumin seeds, turmeric powder and salt to taste. Turn on the heat and gently let the lentils boil simmering occasionally.  Once it comes to the boil add the coconut milk and continue to simmer. Let it cook till the lentils bubble and take it off the heat.  In a pan heat some oil. When the oil is hot add a teaspoon full of mustard seeds and let them pop. Just as they are popping  take the pan off the heat and toss the tempered mustard seeds into the cooked lentils and simmer. Enjoy with boiled rice and a papa dam!

Supplied by Kanchi Edwards