Dhal Curry

2013-01-23
Dhal Curry – Parippu Hodda
  • Yield : 6
  • Servings : 6
  • Prep Time : 8m
  • Cook Time : 10m
  • Ready In : 18m

This is a very famous dish in sri lanka. Its well known by its name ‘Dhal Curry’ or ‘Parippu Hodda’. In sri lanka we are used to have this dish in our all three meals.

There are varieties of dhal available. But the most commonly used dhal is ‘Maysoor dhal’, which is imported from India.

I love to have the spicy dhal curry with red rice. You can temper the dhall separately or you can temper the dhal at beginning. Here i have tempered the spices separately and then added them on top. When the mustard & cumin seeds blend with dhal…it gives you a fabulous taste.

In the down south people are used to add another type of chilli which is called Kochchi in to this dish that gives a uniqueness in the traditions from down south. I have mainly used tumaric,chilli,onion,garlic and coconut milk in this dish and not forgetting cinnamon.
Take a tour in sri lanka and enjoy the varieties of dhall around our country…..more details and recipes visit chef Duminda

Ingredients

  • 200 g Dhal
  • 1/2 tsp tumaric powder
  • 1/2 tsp chillie powder
  • 1 green chillie chopped
  • 1 tsp curry powder
  • 1 onion chopped
  • 1 cup water
  • 3-4 curry leaves
  • 1 cup coconut milk
  • 1/2 tsp mustard seed
  • 2 cloves gralic, minced
  • Salt to taste

Method

Step 1

Put the pan on low flame, add the oil, when the oil is hot add the curry leaves,onion and garlic,mustered seeds,saute for few seconds

Step 2

add the dhal and fallow with all spices in powder form,mixed it well.

Step 3

put some hot water in to it.bring it to boil,( If you want you can add thin coconut milk inset of hot water)

Step 4

let dhal to cook for 7 to 8 minutes,then add the thick coconut milk,

Step 5

bring it to boil and simmer until dhal cooked,stir time to time

Step 6

add salt ,and finish

Step 7

served with rice or roti

Recipe Type: Tags: Ingredients: , ,

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