Masoor dal tastes rich with coconut milk, herbs and spices. The combination brings the Sri Lankan parippu recipe with bursting flavours. Cook to impress your family.
Begin by washing the lentils well in water, drain, then soak them in enough water to cover the lentils. Set aside for a few minutes.
In the meantime, heat a deep enough pot in medium/high heat. Add the oil, mustard seeds, sun-dried chili pepper, and the curry leaves. When the mustard seeds are starting to splutter, add the onions too and cook until they turn a golden brown.
Add the garlic, turmeric powder, curry/chili powder as well as the lentils along with the water. Don't forget to add salt to it. Cook for about 5-8 minutes.
Soon it will start to bubble. Turn the heat to low and continue to cook for another 8-10 minutes. Stir occasionally during cooking, soon it will start to thicken.
NOTE - If the lentils are soft enough to get mushed then it’s well done you can drain any excess water if any. If you feel it’s not cooked enough, add a little more water and leave it to cook a few more minutes.
Once the water is removed/evaporated and the lentil is boiled well, add the milk and let it simmer for about 5 more minutes before taking it off the stove.