Rinse and soak the red lentils for 10-15 minutes to help them cook faster and improve digestibility (the soaking is optional).
Heat oil in a pot over medium-high temperature.
Add mustard seeds to let them pop. Combine curry leaves and dried red chili pepper to the oil until crisps lightly.
Next, add sliced onions and sauté until lightly golden. Add tomatoes and cook until softens.
Stir in curry powder and chili powder to season.
Add lentils, green chili pepper, garlic, turmeric, salt, and enough water. Mix everything together and continue to cook until it starts to boil. Then bring down the heat to low.
Stir in coconut milk powder and simmer until the lentils soften and the water reduces to a thicker consistency.
Finish with cilantro mixed in. Taste test to balance the salt and if your happy with the overall consistency, remove and enjoy.
Tips:Adjust water based on your preferred consistency. If too thick, add more water. If it's too runny, remove some of the top layer water and continue to cook until thickens or add a half tablespoon of coconut milk powder to thicken.The core ingredients can be cooked together, this makes the most simplest form of making parippu. The tempering step enhances aroma and overall flavour. The Tempering Ingredients can be done alone to pour over the parippu made with just the core ingredients to enhance the flavour and freshness.Add spinach instead of cilantro at the end for extra nutrient boost.Coconut milk powder can be replaced by freshly squeezed coconut milk, canned coconut milk, whole milk or not use it at all, just stick to the water.
