I am going to start with Dhal or ‘Parippu’ [pah-roo-poo] because it’s super easy to make and a must have in any Tamil spread which usually consists of rice and at least 2 or 3 curries.
When comparing dhal recipes with my Western friends we have found that my mum uses an extra ingredient – ground ‘pepper&cumin’ – which gives the dish a final kick.
- 1 cup Masoor Dhal (split organge lentils)
- 1/2 tsp turmeric
- 2 medium chillies (green or red) chopped how you like it – length ways or in circles
- 1/4 cup coconut milk – however normal milk or soy milk is fine too. If you want it milky – add more.
- 1 medium onion chopped lengthways * I love fried onions so would put two in
- 1 tsp mustard seeds
- 6 or 7 curry leaves
- 2 cloves garlic diced
- 3/4 tsp salt *salt is really important in Tamil dishes – so don’t be sparing.
- 2tsp ground pepper&cumin spice * If this is the only curry you are serving use 3
- 1tsp oil
- Heat the oil in a fry pan and add the mustard seeds
- Once the seeds start to pop, add the onion, garlic and curry leaves
- Once the onion starts turning golden, remove fry pan from the stove and set aside
- Wash lentils 3 times and cover with water in a pan
- Add turmeric and bring to boil
- Reduce the heat and add salt, chillies and onion mixture
- Once the lentils are soft, add 1/4 cup milk and the pepper&cumin and remove from the stove