හැමදාම කන පරිප්පු විදි තුනකට | The Parippu AKA Dhal 3 different ways

Every Sri Lankan household has its own way of making parippu, but one thing never changes—it's the curry that brings everyone to the table. Made with creamy red lentils, coconut milk, curry leaves, pandan, garlic, onion, and fragrant spices, this humble dish is simple, comforting, and packed with flavour. For many of us, parippu is one of the very first curries we learn to cook and a staple that has been part of our family meals for generations. Served with steaming hot rice, pol sambol, papadam, or alongside your favourite curries, this is true Sri Lankan comfort food at its finest. 1st Method Ingredients 150g lentil Pandan Leaves Curry Leaves 4 Garlic Cloves Chopped 2 Fresh Chilli Half a Red onion medium-sized 2 Dry Chilli (Optional) 3 Tsp Turmeric 2 tsp Raw Curry Powder 2 cups Water (might change) 1 Cinnamon Stick 1 and a half cups of coconut milk 2nd Method Fenugreek 2 tsp Cumin Seed 2 tsp Mustard seed 1 tsp Ginger Paste 1 tbsp Garlic Paste 2 tbsp Pandan leaves Curry Leaves half a medium Sized red onion 2 Fresh Chilli 3 Dry Chilli 150g Lentil 3 tsp Turmeric 2 tsp Curry Powder 1 tsp Chilli Powder 1 and a half cups of coconut milk 3rd method is a combination of 1 st and the 2nd method, but you cook the lentils first, exactly like the first method and then temper your whole spices with the ingredients mentioned below. Pour the cooked Parippu into the tempered mix. Fenugreek 2 tsp Cumin Seed 2 tsp Mustard seed 1 tsp Ginger Paste 1 tbsp Garlic Paste 2 tbsp Pandan leaves Curry Leaves half a medium Sized red onion 2 Fresh Chilli 3 Dry Chilli 1 tsp Chilli Powder 1 tsp Chilli Flakes 1 tsp Brown or White Sugar 2 Tbsp Umbalakada AKA Maldive Fish