Kolamba’s Parippu Recipe (Lentil Curry) | olivemagazine

Name: Kolamba’s Parippu Recipe (Lentil Curry) | olivemagazine
Total time: 40 min
Ingredients: 150g masoor dahl (red split lentils); 1 tsp vegetable oil; ½ tsp black mustard seeds; ½ small red onion; 6-8 curry leaves fresh, frozen or dried; ½ tsp hot chilli powder; 1 tsp (or you can use 1 tsp ground coriander powder and ½ tsp ground cumin) Sri Lankan curry powder; ¼ tsp ground turmeric; 5cm cinnamon stick; 125ml coconut milk; fried onions, fried garlic, fried curry leaves and fried chillies to garnish

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A lentil curry spiced with mustard seeds, chilli, curry leaves and cinnamon, this recipe from London restaurant, Kolamba, has layers of delicate flavour

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

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Ingredients

150g masoor dahl (red split lentils)
1 tsp vegetable oil
½ tsp black mustard seeds
½ small red onion
6-8 curry leaves fresh, frozen or dried
½ tsp hot chilli powder
1 tsp (or you can use 1 tsp ground coriander powder and ½ tsp ground cumin) Sri Lankan curry powder
¼ tsp ground turmeric
5cm cinnamon stick
125ml coconut milk
fried onions, fried garlic, fried curry leaves and fried chillies to garnish