Sri Lankan Parippu Curry with String Hoppers

Ingredients

• 1 1/2 cups red lentils
• 8 oz string hoppers or rice vermicelli
• 1 can coconut milk
• 3 tbsp coconut or neutral oil
• 1 large onion, half diced and half sliced
• 5 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp fenugreek seeds
• 12 curry leaves
• 1 pandan leaf or 1 bay leaf
• 2 dried red chilies
• 1 tsp black mustard seeds
• 1 lime, cut into wedges
• Salt

Steps

1. Rinse the lentils in several changes of cold water until the water runs clear.
2. Put them in a saucepan with 2 1/2 cups water, the diced onion, the turmeric, the fenugreek seeds, the pandan leaf, and half the curry leaves.
3. Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the lentils have collapsed completely and thickened.
4. Do not salt them yet. Salt added at the start keeps lentil skins tough and slows the collapse.
5. Pour in the coconut milk and simmer very gently for 5 minutes, keeping it well below a boil so it does not split, then season with 1 1/2 teaspoons salt.
6. For the tempering, heat the oil in a small pan until shimmering and add the mustard seeds. Wait until they pop and crackle, about 20 seconds.
7. Add the sliced onion, garlic, dried chilies, and remaining curry leaves and fry for 3 to 4 minutes, until the onion is deep golden and the leaves are crisp. Stand back, as they spit.
8. Pour the whole sizzling tempering over the daal, stir once, and serve with the steamed string hoppers and lime wedges.

Allergen note: Contains coconut and mustard.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.