Parippu Curry

Recipe by Executive Chef Sunanda of Cinnamon Lodge, Sri Lanka

Ingredients

500 g masoor dal
1 sprig curry leaves
1 piece rampe (pandan leaf)
10 g green chilli, sliced
50 g red onion, sliced
50 g tomatoes, chopped
3 g turmeric powder
100 ml first extract of coconut milk
700 ml second extract of coconut milk
salt to taste

For tempering
50 ml coconut oil
5 g mustard seeds
1 sprig curry leaves
25 g onion, sliced
5 g red chilli flakes   

Method
Soak and wash the dal properly.
Transfer into a cooking vessel and add curry leaves, onion, rampe, green chillies, tomatoes, turmeric powder, second extract of coconut milk and allow to boil till the dal gets tender (al dente). Use a lid while cooking.
Then add the first extract of coconut milk and salt and allow to boil further 2-3 minutes and remove from the heat.

For tempering
In another frying pan, add coconut oil and when it gets heated, add mustard seeds and allow to splutter.
Thereafter add curry leaves, garlic and sliced onion and pan fry till the onion becomes light golden brown. Add the chilli flakes and stir for 20 seconds.
Pour it on top of the dal curry and serve.

You can serve above dal curry without the tempering as well.