Sri Lankan Parippu (Dhal Curry) Recipe

Ingredients

• 200g (1 cup) red lentils (masoor dal)
• 500ml (2 cups) water
• 120ml (½ cup) thin coconut milk
• ½ tsp ground turmeric
• 1 green chilli, slit lengthways
• 1 sprig fresh curry leaves (8–10 leaves)
• 1 small piece pandan leaf (rampe), about 5cm
• ¾ tsp salt, or to taste
• 2 tbsp coconut oil
• ½ tsp black mustard seeds
• 8–10 fresh curry leaves
• 2 dried red chillies, broken in half
• 2 shallots (or ½ small red onion), thinly sliced
• 2 garlic cloves, thinly sliced
• ¼ tsp ground turmeric
• 80ml (⅓ cup) thick coconut milk