Sri Lankan Coconut Lentil Curry Recipe | The Bellephant (2024)

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Written by thebellephant Published on April 13, 2017 in Curries, Mains, Recipes, Vegetarian

This Coconut Lentil Curry (Parippu Curry)is something my mum would cook at least once a week growing up. (She still does). It’s a staple curry among any Sri-Lankan household – probably down to it being so yummy and easy to do.This is the recipe my mum has been cooking forfor years and years. However, I’d like to add that the ground cumin mynew addition to it(only one extra ingredient I know). I mean, this curry has pleased for so long it didn’t need much changing.

In Sri Lanka, Parippu curry is often enjoyed for breakfast with roti. However for a larger meal, traditionally you’d serve this with at least two or more dishes such as a AubergineCurryand Okra Curry. Often, I’ll just eat a whole bowl ofCoconut Lentil Curry like a soup with some poppadoms and lime pickle. (That is if I’m lucky enough to have them in my cupboard.)

If you fancy adding veggies to this, just chop them up and throw them in to cook with the lentils at the very start. Have no coconut cream? You can add milk instead (just add less so it doesn’t get too watery).

This recipe is perfect for 4 people if you’re eating abowl of on its own. If you’re serving it with other dishes it’s perfect for 6-8 people.

If you try this recipe out, be sure to tag me using #thebellephant on Instagram, Twitter or Facebook.

Coconut Lentil Curry, Sri-Lankan Style

Serves: 4-8

Ingredients

450g red split lentils
1 litre water
1 tbsp ground cumin
2 tsp turmeric
250ml coconut cream
2tbsp coconut oil
2 onions, sliced
4-6 cloves garlic, minced
3 green chillies, finely chopped
2 tsp mustard seeds
2 tsp cumin seeds
2 tsp fennel seeds
Salt to taste
To serve: fresh coriander

Instructions

Wash and drain the lentils a few times (until the water isn't cloudy from the starch).
Add 1 litre of boiling water in to a saucepan along with the washed lentils, turmeric, salt and ground cumin.
Bring to the boil and cook for 10-15 minutes until the lentils are softened. Stir in the coconut cream and cook for a further 5 minutes.
Meanwhile, heat the coconut oil in another pan. Fry the mustard, cumin and fennel seeds for about 30 seconds then throw in the onions, garlic and chillies. Cook for 5-10 minutes until the onions and garlic are browned. Taste and add more salt if necessary.
Stir the onion and spice mix through the lentils or alternatively serve the lentils topped with it.

https://thebellephant.com/recipes/sri-lankan-coconut-lentil-curry/

Optional: Garnish with chopped fresh coriander.

31 Comments

Sarah
September 13, 2022 at 2:49 am ·Reply

Another delicious recipe 🙂 Thank you Shika x
Jon Johnvin
September 2, 2022 at 12:45 pm ·Reply

I really enjoyed this recipe but I didn’t have fresh coriander leaves on hand for the last part so I just stirred in parsley leaves with chopped scallions. And I substitute 2 scotch bonnets in place of the green chiles. A little heat for the seasonings definitely goes a long way. I will be making this again!
- thebellephant
  September 5, 2022 at 9:08 am ·Reply
  
  So glad you enjoyed it Jon :). I’ve never tried it with parsley but might give it a go next time! Another traditional way to make this is with dried red chillies vs green – seeing as you enjoy heat I hope you’ll try it out. Shika x
Ella Bedrock
July 3, 2020 at 6:54 pm ·Reply

This is really tasty! I actually made it in the slow cooker and served it with some homemade flatbreads and it turned out really well.
- thebellephant
  August 13, 2020 at 10:33 am ·Reply
  
  Thanks Ella! So glad to hear it :). I love having mine with roti – you should check out my Easy Roti recipe.
  Shika
Diana Watts
September 25, 2019 at 4:17 am ·Reply
See Also
Anna Jones’ 30-minute recipes | The Modern Cook Yotam Ottolenghi's chickpea recipes The No-Recipe Curry — Green Kitchen Stories Sweet Potato Chana Masala Recipe on Food52

Absolutely delicious!!! This will definitely be a repeat meal!
- thebellephant
  April 8, 2020 at 3:30 pm ·Reply
  
  Thank you so much Diana! Sorry for not replying sooner – I took a little break from my site but am back :). Really appreciate such a lovely comment from you! Shika x
Marie-Eve
May 21, 2018 at 12:26 am ·Reply

Hi Shika !
It was wonderful thanks for the recipe! It will become a classic here :))
Marie-Eve from Montréal Canada
- thebellephant
  May 22, 2018 at 5:04 am ·Reply
  
  Hi Marie-Eve! Glad to hear it :).
  I hope you’ll try my other recipes too and I’ll be adding more Sri Lankan ones very soon.
  Shika xx
Laura
May 1, 2018 at 2:30 pm ·Reply

Hi does anyone know if this freezes okay? I tried it last night and have loads left over 😃
- thebellephant
  May 2, 2018 at 6:26 am ·Reply
  
  Hey Laura,
  Hope you enjoyed it! I always freeze leftovers of it 🙂 Just defrost it in the fridge overnight or in the microwave before reheating.
  Shika xx
Sally
March 7, 2018 at 8:31 am ·Reply

This sounds amazing! Although our household can’t stand fennel. Can it be left out or replaced with something else?
- thebellephant
  March 8, 2018 at 7:14 am ·Reply
  
  Hi Sally, you can easily just leave the fennel out. The other spices add enough flavour to compensate 😊. Hope you enjoy it! xx Shika
- Emily
  September 22, 2020 at 7:06 pm ·Reply
  See Also
  From fritters to lime cake: Yotam Ottolenghi's corn and coconut recipes
  
  Can you use tinned coconut milk over coconut cream?
  Thanks
  X
  - thebellephant
    November 5, 2020 at 9:24 am ·Reply
    
    Coconut milk will work fine too – Just add less as it’s a lot less thick then cream 🙂
    - Shelley
      December 21, 2020 at 11:34 am ·Reply
      
      Hello! This looks amAzing! I’d like to make this week. What type of green chili’s do you recommend? I use them all and they have a distinct flavor so I’d love to know which you use. Thank you 💜
      - thebellephant
        January 1, 2021 at 8:18 am
        
        Hey Shelley, I usually use green birds eye chillies or small finger chillies 😀. Shika x
Katie
February 21, 2018 at 4:38 pm ·Reply

Hi I’m just trying this out right now and just about to cook the onions etc but I noticed the recipe says jeera seeds and cumin seeds… aren’t these the same thing? I’m worried that I am missing an ingredient now. Looks delicious though!
- thebellephant
  March 2, 2018 at 12:51 pm ·Reply
  
  Hi Katie, sorry for not getting back to you sooner! I’ve changed the recipe to say ‘fennel seeds’ now as in Sri-lanka both cumin and fennel seeds are referred to as small and big jeera which I now realise can be very confusing. Hope you enjoy the recipe xx Shika
Vanessa
January 12, 2018 at 7:38 pm ·Reply

This looks great! Could you please explain the difference between jeera and cumin seeds? When I Google it, I see that they are the same. So do I add 4 tsps of cumin seeds? Thank you!
- thebellephant
  March 5, 2018 at 7:08 pm ·Reply
  
  Sorry for not getting back sooner! I’ve updated it to say fennel seeds to clear up any confusions! Hope you enjoy it xx Shika
Josephine
January 8, 2018 at 4:13 am ·Reply

I haven’t heard of Jeera before – Google tells me its cumin. Have you got 2 different types of cumin in the recipe?
- thebellephant
  March 5, 2018 at 7:09 pm ·Reply
  
  Hi Josephine, Sorry for not getting back to you sooner. In Sri-lanka small-jeera is used for cumin and the term big-jeera is used for fennel seeds. Apologies for the confusion. I’ve updated the recipe now so hope you try it out 🙂 xx Shika
Shannon
December 31, 2017 at 10:26 pm ·Reply

What’s the difference between jeera seeds and cumin seeds? From what I’ve read jeera seeds are cumin seeds….
- thebellephant
  March 5, 2018 at 7:10 pm ·Reply
  
  Hi Shannon, sorry for not replying to you sooner. I’ve updated the recipe now to say ‘fennel seeds.’ Sorry for the confusion! Hope you enjoy the curry 🙂 xx Shika
Naomi Jansen
December 1, 2017 at 9:23 am ·Reply

This recipe looks super yummy & I can’t wait to make it! I made a Sri Lankan Egg curry recently & fell in love with it at once. So, this recipe sounds heavenly to me:) I was just wandering what Jeera seeds are. When I google the word, it says that Jeera seeds are Cumin seeds. Is this right, is it just a different type of cumin?
Thanks again for sharing & I’ll let you know how things turned out:)
Greetings, Naomi
- thebellephant
  March 2, 2018 at 12:49 pm ·Reply
  
  Hi there, thanks for getting in touch! Glad you love Sri Lankan curries. I’ve updated the recipe now to say ‘fennel seeds’ as this is what they are :). Jeera is used for both cumin and fennel which can be confusing! Would love to know how you found it. xx Shika
EHJ
August 13, 2017 at 1:23 pm ·Reply

Thanks so much for the recipe, been obsessed with Sri Lankan curries since visiting in April 🙂 Is this recipe suitable for freezing? Xx
- thebellephant
  August 15, 2017 at 10:08 am ·Reply
  
  Hey there 🙂 You’re very welcome! Yes definitely, I always freeze leftovers for a rainy day 😉
Laurel
April 14, 2017 at 5:23 pm ·Reply

This soup looks so AMAZING! Pinning to make ASAP!
- thebellephant
  April 16, 2017 at 6:55 pm ·Reply
  
  Thank you! Hope you enjoy it 🙂

Hi, I'm Shika!The Bellephant is my passion for Food and Photography. I am a Stylist, Photographer and Recipe Book Designer based in Brisbane.Thanks for visiting my page!

FAQs

What is the difference between lentil curry and dahl? ›

A dal recipe includes a split pulse, has a more soupy consistency, and has fewer spices than a curry. As dahl and curry novices we loved how quick and easy this recipe came together, we had dinner in 30 minutes. It had a bright color and made our home smell delicious as it simmered on the stove.

Get More Info ›

Where does lentil curry come from? ›

Lentil dishes are most widespread throughout South Asia, the Mediterranean regions, West Asia, and Latin America. In the Indian subcontinent, Fiji, Mauritius, Singapore and the Caribbean, lentil curry is part of the everyday diet, eaten with both rice and roti.

Find Out More ›

Should you soak lentils before making dahl? ›

Let the dal remain soaked for 30 minutes to 2 hours depending on the type of dal. Split pulses can be soaked for 30 minutes or 1 hour and whole pulses should be soaked for 2 hours. This will not only break down complex carbs but will also cut down cooking time. Again wash 3-4 times before using.

View Details ›

Which lentils are best for dal? ›

Best lentils for Dal– This recipe calls for Channa Dal which is a type of yellow lentils which provides an ideal texture for this Dahl. I was astonished to discover it's sold at Coles supermarket (international section). Yellow split peas is a terrific substitution though the cook times do differ (see recipe notes).

Why does my lentil curry taste bitter? ›

Dilute the Curry:Increase the quantity of the other ingredients in the curry to dilute the excessive turmeric. ...
Add Sweetness:Sweetness can help counteract bitterness. ...
Acidic Ingredients:A squeeze of lemon juice or a small amount of vinegar can sometimes help balance the flavors and cut through the bitterness.

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Oct 18, 2023

Why do Indians eat so much lentils? ›

Lentils are valued for their high protein content, and they are often eaten with rice or bread to make a complete meal. In addition to their nutritional value, lentils also have cultural significance in India. They are often associated with vegetarianism and are a staple food for many vegetarians in India.

What is lentil curry made of? ›

It's a gourmet-tasting yet weeknight-friendly meal that packs rich and decadent flavors into a simple one-pot recipe. Using pantry staples, like red lentils, coconut milk, aromatics, ground Indian spices, and almond butter, this hearty lentil curry comes together in a snap.

Learn More ›