Sri Lankan Coconut Lentil Curry (Parippu Curry)

Recipe taken from: The Bellephant - Sri Lankan Coconut Lentil Curry

Ingredients

• 450g red split lentils
• 1 litre water
• 1 tbsp ground cumin
• 2 tsp turmeric
• 250ml coconut cream
• 2tbsp coconut oil
• 2 onions, sliced
• 4-6 cloves garlic, minced
• 3 green chillies, finely chopped
• 2 tsp mustard seeds
• 2 tsp cumin seeds
• 2 tsp fennel seeds
• Salt to taste
• To serve: fresh coriander

Method

• Wash and drain the lentils a few times (until the water isn’t cloudy from the starch).
• Add 1 litre of boiling water in to a saucepan along with the washed lentils, turmeric, salt and ground cumin.
• Bring to the boil and cook for 10-15 minutes until the lentils are softened. Stir in the coconut cream and cook for a further 5 minutes.
• Meanwhile, heat the coconut oil in another pan. Fry the mustard, cumin and fennel seeds for about 30 seconds then throw in the onions, garlic and chillies. Cook for 5-10 minutes until the onions and garlic are browned. Taste and add more salt if necessary.
• Stir the onion and spice mix through the lentils or alternatively serve the lentils topped with it.