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Red Lentil Curry (Sri Lankan Dhal Curry)

Sri Lankan Dhal Curry, Parippu Curry

Sri Lanka

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Recipe Snapshot

The essentials, at a glance

This creamy lentil dish combines split red lentils with aromatic spices and rich coconut milk to create a comforting curry staple. Warm cumin, coriander and turmeric provide earthy depth while tempered mustard seeds and curry leaves add a fragrant finish. It is traditionally served with steamed rice or roti as a nourishing vegetarian main.

South Asia Main Course
Dairy-FreeGluten-FreeHigh-Fibre
Difficulty

Easy

Servings

4

Prep Time

10 mins

Make Time

25 mins

Calories

405 / serving

Diet

Vegan

Protein 14.0g
Fat 27.0g
Carbs 35.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:
Acid Reflux
IBS
Indigestion
Cook Along

What You Will Need & How To Make It

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forRed Lentil Curry (Sri Lankan Dhal Curry)

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STEP 1

Place the lentils in a fine sieve or colander and wash very well until the water runs clear.

Ingredients

Servings: 4
For the base lentil curry
200 g / 7 oz , washed
1 medium / 1 medium , diced
1 / 1 , slit lengthways
2 cloves / 2 , minced
1 tsp / 1 tsp
1/2 tsp / 1/2 tsp
1 tsp / 1 tsp
1/2 tsp / 1/2 tsp
1 tsp / 1 tsp
1/2 tsp / 1/2 tsp
1/2 tsp / 1/2 tsp
1/4 tsp / 1/4 tsp hing ()
1/4 tsp / 1/4 tsp , ground
400 ml / 14 fl oz (full-fat)
1 tbsp / 1 tbsp
30 g / 1 oz , chopped
Tempering mixture
2 tbsp / 2 tbsp
1 small / 1 small , thinly sliced
1 tsp / 1 tsp
1 tsp / 1 tsp
6 / 6
1 / 1 , broken
Ingredients at a glance
Adjust quantities to your preferred serving size.
We only show images for ingredients already in our database.
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Instructions

Spiced red lentil curry
Step 1 instruction thumbnail 1

Place the lentils in a fine sieve or colander and wash very well until the water runs clear.

Step 2 instruction thumbnail 2

In a medium pot, combine the washed lentils with water, salt, green chilli, onion, minced garlic, sugar, ground cumin, ground cinnamon, ground coriander, ground turmeric, Kashmiri chilli powder, hing and ground fenugreek seeds.

Step 3 instruction thumbnail 3

Bring to a boil over medium-high heat, then reduce heat and simmer for 10 - 15 minutes until the lentils are just cooked through, adding hot water if the mixture becomes too dry.

Step 4 instruction thumbnail 4

Stir in the coconut milk and adjust the consistency with a little extra water if desired. Heat until the curry begins to simmer and cook for a further 2 minutes.

Step 5 instruction thumbnail 5

Taste and adjust the salt as needed.

Tempering dhal curry
Step 6 instruction thumbnail 6

Break the dried chilli into halves or large pieces.

Step 7 instruction thumbnail 7

Heat the coconut oil in a small pot over medium heat. Add the thinly sliced onion and sauté until it begins to turn golden.

Step 8 instruction thumbnail 8

Add the mustard seeds and cumin seeds, stirring constantly until the mustard seeds start to pop and the onions are more deeply golden.

Step 9 instruction thumbnail 9

Add the dried chilli and curry leaves, mixing for about 30 seconds to toast them without burning.

Step 10 instruction thumbnail 10

Immediately pour the tempered spices and oil into the hot lentil curry and stir well to combine.

Finishing
Step 11 instruction thumbnail 11

If desired, add leafy greens such as spinach to the curry and heat until wilted, about 2 - 4 minutes.

Step 12 instruction thumbnail 12

Stir in chopped fresh coriander and a squeeze of lime juice just before serving.

Other considerations for this recipe

Washing lentils
Wash the red lentil very well to remove extra starch, or the curry will be too thick and starchy.
Cooking texture
The longer you cook the curry, the more the red lentils will break down. Cook less to retain shape, or longer for a smoother curry.
Lentil variations
You can use brown or green lentils instead of red, but increase the cook time and add extra water as needed.
Coconut milk
Use full-fat coconut milk for a creamier, richer curry. Lite coconut milk will produce a less creamy result.
Heat adjustment
Adjust the heat from the chilli to your preference. Remove seeds from dried chillies before tempering to reduce heat.
Curry leaves
If fresh curry leaves are unavailable, use dried curry leaves. If neither is available, the curry can be made without them.
Leafy greens
Add about 100 g of leafy greens such as spinach during the final heating stage for extra nutrition.

Nutritional Benefits

Red lentils provide plant-based protein and dietary fibre.

Coconut milk contains medium-chain triglycerides.

Turmeric offers curcumin with anti-inflammatory properties.

The spices used traditionally support digestive health.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

From the Blog All Contributions

Creamy Sri Lankan Parippu with Aromatic Tempering

Red Lentil Curry (Sri Lankan Dhal Curry)
Yum User
Yum User
11 Mar 2026

Tempering mustard seeds and curry leaves in hot coconut oil releases an aromatic explosion that transforms humble red lentils into Sri Lanka's beloved parippu. This technique, known as tadka, creates a flavour foundation that permeates every creamy spoonful of this comforting curry.

Unlike many South Asian dal preparations, authentic Sri Lankan dhal curry embraces full-fat coconut milk, lending a luxurious richness that balances the earthy warmth of turmeric and cumin. The red lentils cook quickly, breaking down to create a silky texture that sits somewhere between a thick curry and a hearty soup.

Perfecting Your Lentil Texture

The beauty of this dish lies in its adaptability. Simmer briefly for lentils that hold their shape, or allow them to collapse into a smoother, more cohesive curry. A final squeeze of lime and scattering of fresh coriander brightens the deep, smoky notes from the tempered spices.

Serve steaming hot alongside basmati rice or warm roti for a satisfying meal that showcases the subtle complexity of Sri Lankan home cooking.

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Yumpedia: Sri Lanka

The Origins of a Culinary Identity

Red Lentil Curry (Sri Lankan Dhal Curry) history
Read more in Yumpedia

Dhal curry, known locally as parippu, holds a central place in Sri Lankan cuisine across Sinhalese and Tamil communities.

Continue reading in Yumpedia

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