Parippu

Ingredients

• 0.5 tsp Mustard Seed
• 180 g Red Lentils
• 300 ml Coconut Milk
• 1 pcs Red Onion
• 4 pcs Garlic
• 20 g Ginger
• 1 pcs Green Chili
• 10 pcs Curry Leaves
• 1 pcs Pandan Leaf
• 0.5 tsp Turmeric
• 0.25 tsp Fenugreek Seed
• 2 pcs Dried Chili
• 1 pcs Ceylon Cinnamon
• 2 tbsp Coconut Oil
• 1 pcs Lime
• 1.5 tsp Salt
• 450 ml Water

Method

1. Thinly slice {red_onion}, {garlic}, {ginger}, and {green_chili}; bruise {pandan_leaf} so it releases more fragrance during cooking.
2. Combine {red_lentils}, {water}, half the {coconut_milk}, most of the {red_onion}, {garlic}, {ginger}, {green_chili}, {pandan_leaf}, {ceylon_cinnamon}, {turmeric}, {fenugreek_seed}, and {salt} in a saucepan over medium heat. Bring to a gentle simmer, then cook until {red_lentils} are soft and creamy but still hold a little shape, stirring occasionally and adding another pinch of {salt} as the liquid reduces.
3. Heat {coconut_oil} in a small skillet over medium heat. Add {mustard_seed} and cook until they start to pop, then add the reserved {red_onion}, {curry_leaves}, and {dried_chili}. Season with a small pinch of {salt} and sauté until the {red_onion} turns deep golden and the pan smells toasty and fragrant. Blooming the spices in oil gives the dal its signature depth.
4. Lower the heat under the lentils to low and stir in the remaining {coconut_milk}. Warm gently without boiling so the {coconut_milk} stays smooth, then pour in the hot tempering and fold through. Squeeze in {lime}, taste, and adjust with {salt} until the flavor is rounded and bright.
5. Spoon the {red_lentils} into warm bowls and finish with a little of the spiced {coconut_oil} from the pan over the top for gloss and aroma.