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Parippu (Red Lentils Cooked in Coconut Milk)
My son now loves Indian food but it took some training on my part. This recipe, from the South of India, has been my go to dal recipe since he was a wee toddler and it is a perfect introduction to Indian food. It's mild and creamy and the delicate red lentils that they call masoor dal melt and fall apart when they are cooked and act as a natural thickener. Traditionally they are served as a side dish but we often just eat a bowl of parippu over basmati rice and call it a day.
May
2
Photos & Video
Ingredients
| Masoor dal (red lentils) | 1 cup |
| Onion, chopped | 1 |
| Ripe tomato, chopped | 1 |
| Coconut milk | 1 cup |
| Ground tumeric | 1/4 teaspoon |
| Ground cumin | 1/2 teaspoon |
| Ground coriander | 1/2 teaspoon |
| Butter or vegetable oil (ghee if you have it is better but i didn't) | 2 tablespoons |
| Cumin seeds | 1 teaspoon |
| Black mustard seeds | 1/2 teaspoon |
| Grated ginger | 1/2 teaspoon |
| Onion, finely chopped | 1 |
| Fresh cilantro | To taste |
Prepare the Lentils
Put the lentils into a heavy bottomed saucepan with 2 cups of water, the roughly chopped onion and tomato, coconut milk, turmeric, ground cumin and coriander and bring to a boil. Lower the heat and simmer, stirring occasionally, until the lentils are cooked to a nice, soft mush - about 25 to 30 minutes. If they have dried out, add a bit more water.
Prepare the Seasoning
- For the final seasoning, or tarka, heat the butter or oil in a small saucepan over med low heat. Add the cumin seed and mustard seed and cook until the seeds pop. Add the onion and the ginger and fry over med low heat until the onions are nice and golden brown. Stir this mixture into the lentils and cook for about 5 more minutes, adding salt to taste. Serve with a bit of fresh cilantro.
