Parippu

Name: Parippu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Sri Lankan
Ingredients: 250 g Lentils, split red lentils (masoor), rinsed; 250 ml Coconut milk, thick; 600 ml Water; 1 medium Onion, half chopped, half sliced for the temper; 3 clove Garlic, sliced; 2 piece Fresh chilli, green, slit; 1 tsp Turmeric; 2 sprig Curry leaves; 1 piece Pandan, 5 cm piece of leaf, knotted; 1 piece Cinnamon stick, small, Ceylon cinnamon; 0.5 tsp Fenugreek, seeds; 1 tsp Mustard seeds, black; 0.5 tsp Cumin, seeds; 1 tsp Chilli flakes, or 2 dried red chillies; 2 tbsp Coconut oil; 1 tsp Salt; 0.5 piece Lime, juiced

පරිප්පු

Sri Lankan red lentil curry cooked in coconut milk with turmeric, curry leaves and pandan, finished with a mustard seed temper.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: පරිප්පු.

Start cooking

Prep: 10 min
Cook: 30 min
Rest: None
Total: 40 min
Difficulty: Very easy
Spice: Mild
Cost: Cheap nightUnder $8 USD · indicative, not a store price

Know it before you cook it

About

Parippu is the dhal that sits beside every Sri Lankan rice and curry. Red lentils cook with turmeric, onion, garlic, green chilli, a piece of cinnamon, pandan and curry leaves until soft, then thick coconut milk goes in and the pot simmers until creamy. It is finished with a temper of mustard seeds, more curry leaves, sliced onion and dried chilli fried in coconut oil and poured sizzling over the top. The whole thing takes half an hour. It should be loose enough to pour over rice and mild enough to calm down the hotter curries around it.

What you'll need

17 ingredients. Tap each one once it's out on the bench.

0 of 17 ready

4 servings

Ingredients

Servings

Lentils, split red lentils (masoor), rinsed250 g
Coconut milk, thick250 ml
Water600 ml
Onion, half chopped, half sliced for the temper1 medium
Garlic, sliced3 clove
Fresh chilli, green, slit2
Turmeric4.9 ml
Curry leaves2 sprig
Pandan, 5 cm piece of leaf, knotted (optional)1
Cinnamon stick, small, Ceylon cinnamon1
Fenugreek, seeds2½ ml
Mustard seeds, black4.9 ml
Cumin, seeds2½ ml
Chilli flakes, or 2 dried red chillies4.9 ml
Coconut oil30 ml
Salt4.9 ml
Lime, juiced (optional)½

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Put the lentils in a pan with the water, chopped onion, garlic, green chilli, turmeric, half the curry leaves, pandan, cinnamon and fenugreek. Bring to a boil, skim, and simmer uncovered 15 minutes until the lentils are soft and starting to break down.
17 min
Watch: Do not salt until the lentils are soft. Salt early and they stay firm.
Step 2
Add the coconut milk and salt. Simmer gently 8 to 10 minutes, stirring, until creamy and the consistency of a thick soup. Add hot water if it gets stodgy.
10 min
Step 3
For the temper, heat the coconut oil in a small pan over medium-high. Add mustard seeds; when they pop, add cumin, the sliced onion, remaining curry leaves and chilli flakes. Fry until the onion is golden brown at the edges, 3 to 4 minutes.
4 min
Tip: The temper should smell nutty and the curry leaves should be crisp.
Step 4
Pour the sizzling temper over the dhal and stir once. Finish with a squeeze of lime if you like. Serve with rice, hoppers or bread.

Nutrition

Per serving · estimate

Calories: 294 kcal
Protein: 8.8 g
Carbs: 21.7 g
Fat: 20.6 g
Saturated fat: 17.3 g
Fibre: 7.5 g
Sugar: 5.1 g
Sodium: 798 mg

Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.

Allergens

Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.

No major allergens flagged in the structured ingredients.

Vegan
Vegetarian
Gluten-free
Dairy-free
Nut-free

Adapt this recipe

The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.

Adaptations · 0 / 15 used. Resets 12 November.

Substitutions

Coconut oil → Neutral oil or ghee
Ghee makes it richer and not vegan.
Pandan → Leave it out
It adds a grassy, almost vanilla aroma, but the dhal is fine without.

Tips

Parippu thickens as it sits. Loosen leftovers with a splash of water and reheat gently.
Ceylon cinnamon is softer and sweeter than cassia. If you only have cassia, use a smaller piece.

History & culture

Parippu is on the table at nearly every Sri Lankan meal, from the cheapest rice packet to a wedding spread. It is the dish children learn first and the one that makes a hopper breakfast complete. Buddhist, Tamil and Muslim kitchens all make it in close variations.

Lentils came to the island from India, but the coconut milk, pandan and the roasted curry leaf temper make the Sri Lankan version its own thing. Masoor dhal became the standard pulse in the 20th century because it cooks fast without soaking.

Traditional — Some cooks add Maldive fish or a spoon of roasted curry powder. This is the plain everyday version.

Provenance: Editorial adaptation.

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips.

How long does Parippu take?

40 min all in — 10 min prep, 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.

How many does it serve?

The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Very easy.

How spicy is it?

Mild.

Does it fit a diet?

The published recipe is labelled Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free.

What does it cost to cook?

Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.

7 more questions

What equipment do I need?

Saucepan, Frying pan.

How much salt do I put in?

The recipe lists Salt at 1 tsp.

What can I use instead?

Coconut oil → Neutral oil or ghee. Ghee makes it richer and not vegan. Pandan → Leave it out. It adds a grassy, almost vanilla aroma, but the dhal is fine without.

What should I watch for?

Do not salt until the lentils are soft. Salt early and they stay firm.

Any tips from this recipe?

Parippu thickens as it sits. Loosen leftovers with a splash of water and reheat gently. Ceylon cinnamon is softer and sweeter than cassia. If you only have cassia, use a smaller piece.

Can I prepare this ahead?

Parippu thickens as it sits. Loosen leftovers with a splash of water and reheat gently.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.