Parippu Themparaduwa (Dal With Curry Leaves)

By Zinara Rathnayake

Parippu Themparaduwa (Dal With Curry Leaves)
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Rating
4(215)
Notes
Read community notes

This Sri Lankan dal of tender lentils, like other dals on Sri Lankan tables, are central to every meal and usually served with several other dishes, such as kukul mas maluwa (chicken curry). Because it is part of a larger meal, dal is often seasoned simply. This version is as well, but it is richer in taste from curry leaves, which infuse the lentils with their flavor. Dry or frozen curry leaves are fine substitutes if you can’t find fresh ones. You can add some cumin or coriander powder, too, if you’d like, or skip the Maldive fish flakes for a vegan dish. This dal is easy to cook and can be refrigerated in a covered container for up to three days. Serve with long-grain rice, bread or any of your favorite roti or other Indian flatbreads.

Featured in: The Many Sides of Curry Leaves

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Ingredients

Yield:4 to 6 servings
  • 1½cups masoor dal (red lentils)
  • 1teaspoon ground turmeric
  • 1teaspoon ground cayenne
  • 2teaspoons Maldive fish flakes (optional; see Tip)
  • 3tablespoons coconut oil
  • 20fresh curry leaves, plucked off the stems (¼ cup), or use dried or thawed frozen curry leaves
  • 1small red onion, sliced thin
  • 6garlic cloves, finely chopped
  • 1teaspoon finely chopped fresh ginger
  • Salt
  • Cooked rice or roti, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

286 calories; 7 grams fat; 6 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 13 grams protein; 236 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put masoor dal in a medium bowl, cover with water and rinse thoroughly. Drain and repeat twice more until the water runs clear.

  2. Step 2

    Transfer dal to a medium saucepan and add 3 cups water. Bring to a boil over medium heat. Cook, uncovered and stirring occasionally, until the water has absorbed and the dal has cooked through and softened, about 15 minutes.

  3. Step 3

    Turn off the heat and add ground turmeric, cayenne and fish flakes, if using. Mix well.

  4. Step 4

    In a large nonstick pan, heat coconut oil over medium. Add curry leaves and onion, and cook, stirring often, until the onion has softened, about 5 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 to 2 minutes. Add the dal mixture and stir well. Add ¼ cup water, reduce heat to medium-low and simmer for 3 to 5 minutes. Season to taste with salt and serve with rice or roti. The curry leaves aren’t meant to be eaten but can be served with the dal, then discarded after the meal.

Tip
  • Maldive fish flakes come from dried and cured tuna. They’re similar to dried anchovies, dried shrimp and bonito flakes. Packed with umami, they are frequently used in sambals and curry dishes in Sri Lanka and can be stored in a tightly sealed jar for up to 1 year. You can find them in Indian or Sri Lankan grocery shops or online.

Ratings

4 out of 5
215 user ratings
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Private Notes

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Cooking Notes

Tsippi

I found this surprisingly bland, given the amount of garlic and red pepper. To my taste buds, it really needed acid. After I squeezed on some lemon juice, I liked it much more. Plain yogurt drizzled over would have been good, as would pickled onions. If you're making this as a main dish, be prepared with an acidic condiment or two.

Joann Habermann

I’m so glad to see curry leaves featured in The NY Times. There is this fabulous Sri Lankan chicken by Samantha Seneviratne that I make often. It’s unusual and a real stand out. https://cooking.nytimes.com/recipes/1022004-kukul-mas-maluwa-sri-lankan-chicken-curry?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=1

Todd

I quite liked this. I used 1 tsp of fish sauce instead of Maldive fish flakes, and added another 1/2 tsp later when I was tasting at the end. I caramelized the onions in the coconut oil before adding the curry leaves to cook for about 5 minutes, and then the garlic and ginger. I decided to add the cayenne 1/4 tsp at a time, and was very glad I had when I found that 1/2 tsp total was enough for me (and a little too much for some). This was Simply Organic cayenne purchased within the last year.

Tsippi

Two years ago, I ordered a curry plant from Etsy. I put it outside during the warm months, then grow it in a window during the winter. So far, it's holding up well.

Elizabeth N

I really enjoyed this. I made it with all the ingredients that are listed, except for slightly less cayenne. I need to be careful not to cook it quite as long next time (it got thick like a paste) but I just added more water and it was fine.

Sharanya

Yummmm. Omitted fish flakes to make it veg. Made for Krishna jayanthi!

AC

Best dal ever! Substituted fish sauce for flakes. It sat for 20 mins before I served, which allowed flavors to meld. Loved it t!

monica

This is the best dal I've ever made. It's gentle but so flavorful and savory. Comfort food at its best.

Fairy Hill

Actually, you can and should eat the curry leaves.

ET

I do, because I didn't know any better:)

Todd

I quite liked this. I used 1 tsp of fish sauce instead of Maldive fish flakes, and added another 1/2 tsp later when I was tasting at the end. I caramelized the onions in the coconut oil before adding the curry leaves to cook for about 5 minutes, and then the garlic and ginger. I decided to add the cayenne 1/4 tsp at a time, and was very glad I had when I found that 1/2 tsp total was enough for me (and a little too much for some). This was Simply Organic cayenne purchased within the last year.

Alex

Added some cardamom pods, cloves, cilantro, fenugreek, cumin, and yogurt. Delicious.

Tom Denzler

Must have fresh curry leaves. Omit cayenne. Use either black pepper or one Fresno pepper. The point of the recipe is to let the curry leaf taste shine through. Some lemon juice would help as would more garlic and more ginger

sabyadg

Add black pepper instead of the cayenne pepper and sputter some cumin (jeera) and black mustard seed to hot oil before adding the lentils (Dahl). To balance on acidity a tbsp of tomato paste can be added (optional).

Erin

I agree with Tsippi. Definitely bland. I did add some apple cider vinegar and a spoon of yogurt to my bowl. Still a very, very dry/flavorless curry.

Saraat1264

Based on other comments about being bland, I increased the garlic, ginger and added some red pepper flakes. Topped with a diced tomato and some lime zest (because I needed to use it). We served it with rice and samosas with a cilantro mint chutney and rice. Also made a raita. We had lime wedges on the table-agree with the person who said it needed an acid. It will be a repeat.

Ramesh G

agree with the other commenter that the recipe needed some acid. i added 1/2 cup of tomato paste - tasted great!

jph298

A bit plain. Would play a good supporting role.

Sage Leaves Work Too

We ve no curry leaves available but fresh sage and when season a bit more turmeric and fish sauce you can get the excellent dish with long lasting persisting good taste .

Sarah

Could there be a substitution splash of fish sauce for the flakes?

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