Red Lentil Parippu Curry with Coconut and Mustard Seeds
A comforting, creamy red lentil curry enriched with coconut milk and tempered with mustard seeds and curry leaves for a fragrant, authentic Sri Lankan side dish. This sri lankan-inspired vegetarian (vegetarian, gluten-free) ready in about 40 minutes pairs red lentils (masoor dal), water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup red lentils (masoor dal)
- 3 cups water
- 1/2 tsp turmeric powder
- to taste salt
- 1 cup coconut milk
- 2 tbsp coconut oil
- 1 tsp mustard seeds
- 2 dried red chilies
- 10 leaves curry leaves
- 3 garlic cloves, sliced
- 1 small onion, finely chopped
- 1 (optional) green chili, sliced
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a medium pot, combine lentils with 3 cups water, 1/2 tsp turmeric powder, and a pinch of salt. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 20 minutes until lentils are tender.
- Step 2: Stir in 1 cup coconut milk and continue cooking on low heat for 5 minutes until creamy, then adjust salt to taste.
- Step 3: In a small frying pan, heat 2 tbsp coconut oil over medium heat. Add 1 tsp mustard seeds and 2 dried red chilies, and fry until mustard seeds start to pop.
- Step 4: Add 10 curry leaves, 3 sliced garlic cloves, 1 finely chopped small onion, and 1 sliced green chili (if using). Sauté for 3 minutes until onions soften and garlic is golden and fragrant.
- Step 5: Pour this tempering over the cooked lentils, stir gently to combine, and serve warm with steamed rice or flatbreads.
Equipment for this recipe
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Frequently asked questions
How long does Red Lentil Parippu Curry with Coconut and Mustard Seeds take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Lentil Parippu Curry with Coconut and Mustard Seeds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils (masoor dal) from drying out.
Can I substitute ingredients in Red Lentil Parippu Curry with Coconut and Mustard Seeds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Lentil Parippu Curry with Coconut and Mustard Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Red Lentil Parippu Curry with Coconut and Mustard Seeds vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
