Sri Lankan dhal, also called parippu, is a comforting red lentil curry simmered with turmeric and coconut milk, then finished with a fragrant spice tempering. It is commonly served with rice, roti, or other curries, and the balance of creamy lentils, gentle heat, and crisp aromatics makes it satisfying without a long cooking time.
Ingredients
- 1 cup (200 g) dried red lentils, also called masoor dal
- 2 1/2 cups (600 ml) water
- 3/4 cup (180 ml) coconut milk, preferably unsweetened
- 1 small yellow or red onion (about 70 g), finely chopped and divided
- 2 garlic cloves (about 6 g), finely chopped
- 1 or 2 fresh green chilies (5–10 g), slit lengthwise or finely sliced
- 1/2 teaspoon (1.5 g) ground turmeric
- 1/2 teaspoon (3 g) fine salt, plus more to taste
- 8 to 10 fresh curry leaves (about 2 g), divided; frozen curry leaves also work
- 1 small pandan leaf (about 10 cm), tied in a loose knot, optional
- 1 small piece cinnamon stick (about 2 g), optional
- 1 tablespoon (15 ml) coconut oil or neutral oil
- 1/2 teaspoon (2 g) black mustard seeds
- 1/2 teaspoon (1 g) cumin seeds
- 1/4 teaspoon (0.5 g) ground chili powder, or to taste
- 1 tablespoon (15 ml) lime juice, optional, for serving
Instructions
- Rinse the lentils. Put the red lentils in a fine-mesh strainer and rinse under cool running water, stirring them with your fingers, until the water is mostly clear. Pick out any small pieces of debris. Red lentils do not need soaking; rinsing removes loose starch and helps the finished curry cook evenly.
- Start the simmer. Tip the lentils into a medium saucepan with the water, turmeric, salt, about half of the chopped onion, the garlic, green chili, half of the curry leaves, and the pandan leaf and cinnamon stick if using. Bring to a boil over medium-high heat, stirring once or twice so lentils do not settle and catch on the bottom.
- Cook until tender. As soon as the mixture boils, reduce the heat to low and simmer uncovered for 14 to 18 minutes. Stir every few minutes, especially near the end. The lentils should become soft and begin to break down, while still looking moist. If the pan is bubbling vigorously or the bottom is sticking, lower the heat and add a splash of hot water.
- Add the coconut milk. Stir in the coconut milk and simmer gently for 3 to 4 minutes, stirring often. Avoid a hard boil, which can make coconut milk separate or splatter. The dhal should be creamy and pourable, not stiff; it will thicken as it stands. Remove the pandan and cinnamon if you used them, then taste and add salt as needed.
- Make the tempering. While the lentils finish simmering, warm the oil in a small skillet over medium heat. Add the remaining onion and cook for 2 to 3 minutes, stirring, until softened and lightly golden at the edges. Add the mustard seeds. When they begin to pop, stir in the cumin seeds, remaining curry leaves, and ground chili powder. Cook for about 30 seconds, just until fragrant; do not let the spices or leaves burn.
- Finish the dhal. Scrape the hot onion-and-spice mixture, including the oil, into the saucepan and stir it through. Simmer gently for 1 minute so the flavors mingle, then turn off the heat. Taste once more for salt and heat. If desired, stir in the lime juice or serve it alongside so each person can add it to taste.
- Adjust the consistency and serve. For a thicker dhal, leave it uncovered for another minute or two over low heat. For a looser curry, stir in hot water a tablespoon (15 ml) at a time. Serve warm; if it sits before dinner, stir it and loosen it with a little water because lentils continue to absorb liquid.
Tips
- Choose the right lentils. Split red lentils cook quickly and soften into a creamy curry. Brown or green lentils take longer and keep their shape, so they are not a direct substitute for this particular texture.
- Keep the heat gentle. Once the lentils are tender, add coconut milk over low heat and stir regularly. A rolling boil can cause the milk to separate, while an unattended pan can scorch as the lentils thicken.
- Use what is available. Fresh curry leaves give the most distinctive aroma; frozen leaves are a good substitute. If neither is available, omit them rather than replacing them with curry powder, which has a different flavor. Pandan is also optional; leaving it out makes the dish a little less fragrant but still delicious.
- Control the chili. Green chilies vary in heat. Use one mild chili, remove its seeds, or leave it out for a gentler dhal. Add more chili powder at the tempering stage only after tasting, since the curry becomes more noticeable as it warms.
Serving Suggestions
Serve Sri Lankan dhal hot in a bowl alongside steamed white rice, red rice, or rice and a flatbread such as roti. It also fits naturally into a larger Sri Lankan-style meal with vegetable curries, sambol, or a sharp pickle; the creamy lentils balance crisp, sour, and spicy dishes. For a simple weeknight plate, pair it with rice and a fried egg or a quickly cooked green vegetable. The egg is a serving suggestion rather than part of this recipe.
Set out lime wedges, extra sliced chili, and a little chopped cilantro if you like, though cilantro is optional and not required for the characteristic flavor. If serving buffet-style, keep the dhal warm and stir occasionally; provide a spoon so everyone can take some of the tempering from the surface. A thinner consistency works well over rice, while a thicker one is easier to scoop with roti.
Variations
Make it dairy-free: The recipe is naturally dairy-free when made with coconut milk and coconut or neutral oil. Check that packaged coconut milk is unsweetened and use water, not dairy, to adjust the texture.
Use a different coconut product: Thin coconut milk gives a lighter result; full-fat canned coconut milk makes the dhal richer. If you only have coconut cream, use 1/4 cup (60 ml) coconut cream mixed with 1/2 cup (120 ml) water in place of the 3/4 cup (180 ml) coconut milk. Add extra water if needed to keep the curry spoonable.
Change the tempering: A dried red chili can replace some or all of the chili powder. Add it to the hot oil with the curry leaves and remove it before serving if you want its aroma without a strong bite. A pinch of fenugreek seeds is another possible addition; use about 1/8 teaspoon (0.5 g), as too much can taste bitter.
Make it milder or more substantial: Omit the green chili for a mild version, or add an extra chili for more heat. For a more substantial meal, serve the dhal with additional vegetables or rice rather than adding ingredients that require different cooking times to the saucepan.
Storage and Reheating
Let leftovers cool briefly, then transfer them to a covered shallow container and refrigerate within 2 hours of cooking. Store for 3 to 4 days in the refrigerator. The dhal thickens considerably when cold, which is normal. For longer storage, freeze it in airtight, portion-sized containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating; the texture may look a little separated at first, but stirring usually brings it together.
Reheat only the portion you need in a saucepan over low to medium-low heat, stirring often and adding water a little at a time until creamy again. You can also microwave it in a covered microwave-safe bowl, stirring every 30 to 45 seconds. Heat leftovers until steaming hot throughout; food-safety guidance calls for reheated leftovers to reach 165°F (74°C). Avoid repeatedly cooling and reheating the full batch, since that can affect both quality and safe handling.
Frequently Asked Questions
Is Sri Lankan dhal the same as Indian dal? “Dal” can refer to both dried split pulses and dishes made from them across South Asia. Sri Lankan dhal is commonly made with red lentils and often includes coconut milk, curry leaves, and a separately cooked tempering. Recipes differ by household and region, so there is no single version that represents every cook.
Can I make this without coconut milk? Yes. Replace the coconut milk with about 3/4 cup (180 ml) water or light vegetable stock, adding it gradually until you like the consistency. The result will be less rich and less coconut-scented, but the lentils and tempering still make a flavorful curry. A small amount of coconut cream is another option if you only want to reduce the coconut flavor.
Why did my dhal turn very thick? Red lentils absorb liquid as they cook and continue thickening as they cool, so a firm texture is not necessarily a problem. Stir in hot water a tablespoon (15 ml) at a time until it loosens. If it became thick while simmering, lower the heat and stir more frequently to prevent the bottom from sticking.
Can I make it ahead? Yes. Cook it through, cool it promptly, and refrigerate it for up to 3 to 4 days. The flavors settle as it rests, and it reheats well with a splash of water. For the freshest aroma, you can prepare the lentils ahead and make the tempering just before serving, then stir the hot tempering into the reheated dhal.
Do red lentils need to be soaked? No. Split red lentils cook quickly and soften without soaking. Rinsing them before cooking is useful, but soaking can make them break down faster and may leave you with a thicker, less predictable result. If using a different kind of lentil, follow its cooking time and expect a different texture.
Related
- Shank Stew Recipe with Tender Beef and Vegetables
- Sheep Head Stew: A Slow-Cooked, Spice-Scented Recipe
- Shiner Bock Beef Stew with Rich, Slow-Braised Flavor
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).