Parippu

Parippu (our word for dhal) is our version of a rapid, simple weeknight meal. Whenever I think about what that would compare to in British cuisine I always think of beans on toast and it makes me realise just how lucky I was to grow up with food where, even the simplest form, was nutritious, flavoursome and vibrant.

Time to create: 30 minutes

Ingredients

Parippu

  • Red split lentils - 250g

  • Water - 500ml

  • Cinnamon - 1 inch

  • Pandan leaf or Rampa - 1 inch (optional)

  • Turmeric - ¼ tsp

  • Onion - 1 (after water has boiled or before)

  • Green chilli - 1 or 2 

  • Salt - ¼ tsp

  • Chilli flakes - ½ tsp (optional)

  • Coconut milk - 4 tbsp

  • Peppercorns - 1 tsp

  • Cumin seeds - ¼  tsp

  • Garlic cloves - 4 (peeled) (not to bashed)

  • Curry leaves - 4

Thalipu/Tadka

  • Ghee - 2 tbsp

  • Mustard seeds - ¼ tsp

  • Fennel seeds - ¼ tsp

  • Tiny bit cumin - a pinch 

  • Curry leaves - 10

  • Dry red chilli broken by hand - 2

  • Red onion - 1 (sliced) 

Method

  1. Wash the lentils until they run completely clean, this is crucial to remove all the impurities and minimise the froth that comes out

  2. Soak the lentils for five minutes in cold water.

  3. Add lentils to a saucepan along with 500ml water, the cinnamon stick and pandan leaf if using. Place on medium heat.

  4. As the water starts to simmer, remove any scum/foam then add turmeric, diced onions and green chilli (if using). Cook for 10 minutes. 

  5. Add peppercorns and cumin seeds to a pestle and mortar and grind to a coarse mix then add in the garlic cloves and bash so they’re just broken. Set aside

  6. Add ¼ tsp salt, chilli flakes (if using) and coconut milk then mix well. 

  7. Add the bashed garlic mix to the parippu along with 4 torn curry leaves. Turn off the heat and cover with a lid.

  8. To make the thalipu/tadka, heat the 2 tbsp of ghee in a small pan on medium-high heat. Once hot, add in the mustard seeds, fennel seeds and cumin seeds. As they start to spit, add in the curry leaves, dried red chilli and sliced onions. Fry until the onions are nicely caramelised, you’ll need to keep stirring to avoid anything burning. 

  9. Add to the parippu and mix before serving.

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