This is ultimate umami dish - for nearly everybody!
Paripoo is the Sri Lankan dal and tastes incomparably better; -) - it's creamy, soft in the mouth, it's sweet, sour, salty and nutty at the same time. It is only cooked with red lentils, which not only cook very quickly, but also have a distinctive texture. So here is my very own Paripoo recipe for you ... and please do it exactly as described, otherwise there is no guarantee for the taste.
Ingredients for 4 person as a side dish:
- 200gr red lentils
- 400 ml coconut milk
- 1 large onion
- 10-15 fresh curry leaves (dried leaves can be substituted)
- 2 tbsp sunflower oil
- juice of half a lemon
- Spices: 1 tsp turmeric, 2 tsp cumin, 2 tsp coriander seeds, 4 black peppercorns, cardamom seeds from two capsules, some chilli powder
(a good curry powder mixture can also be used as an alternative).
- Salt, 2 tsp sugar
Preparation:
1. Put the lentils in a fine sieve and wash well under cold water - drain.
2. Finely dice the onion and finely grind the spices.
3. Heat the oil in a saucepan and fry the fresh curry leaves for approx. 1 min until they release their aroma. Add the onions and fry them until they turn brown (approx. 5 min) and reduce the heat slightly. Then immediately sprinkle the sugar over them.
4. Add the lentils and spices and fry briefly.
5. Now deglaze with approx. 100 ml water and add the coconut milk as well.
Reduce the heat considerably and simmer with the lid on for about 12-15 minutes.
Check the amount of liquid in between. If it has all evaporated, just add a little more water.
6. When the lentils are cooked through and the paripoo is creamy, add salt and lemon juice and season to taste.
The specific flavour of this dish comes from the sautéed onions in combination with the curry leaves. The citric acid at the end completes the taste.
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