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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash lentils and combine them in a pot with turmeric, curry powder, half the onion, green chillies, curry leaves, cinnamon, salt, and 1.5 cups water. Simmer until soft, about 10–12 minutes.
Stir in the coconut milk and simmer for 3–5 minutes until creamy.
Heat oil in a separate small pan and temper the remaining onions and mustard seeds until fragrant, then pour this mixture over the lentils before serving.
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For a spicier dhal, add more green chillies or a pinch of chili powder.
You can substitute coconut milk with regular milk for a lighter version.
Can I use a different type of lentil?
Yes, but cooking times may vary. Red lentils cook quickly and become creamy.
Is there a substitute for curry leaves?
You can use bay leaves, but the flavor will be different.
Can I make this dish ahead of time?
Yes, it can be stored in the refrigerator for up to 3 days.
What can I serve with Parippu?
Serve it with rice or flatbreads like roti or naan.
How can I thicken the dhal if it's too watery?
Simmer it uncovered to reduce the liquid or mash some of the lentils.
