Parippu – Red Lentil Dal from Tamil Nadu

in Main Courses, Soups, Side Dishes

A South Indian comfort dish with red lentils, fresh tomato, and a deliciously fragrant Tadka (spiced butter). Warming, satisfying, and especially easy to digest – perfect for any season.

Ingredients (serves 3)

Base:

200 g red lentils

400 ml coconut milk

approx. 150 ml water

1 large tomato (diced)

1 garlic clove (finely chopped)

1 onion (finely chopped)

½ green chili (seeded & finely chopped)

1 pinch sugar

to taste salt

1 spring onion

to taste fresh cilantro for garnish

Spices:

¾ tsp turmeric

1 tsp ground cumin

1 tsp ground coriander

Tadka (Spiced Butter):

1 tbsp Ghee

1 tsp cumin seeds

½ tsp black mustard seeds

1 small onion (finely chopped)

1 tbsp curry leaves (crumbled or fresh)

Instructions (approx. 35 minutes)

Preparation: Rinse the lentils thoroughly, prepare spring onion (separating the green rings), tomato, chili, and onion.

Make the dal: Heat Ghee in a pot. Toast onion, garlic, chili, and ground spices until fragrant and the onion is translucent. Add tomatoes, lentils, coconut milk, a pinch of sugar, and some water if needed. Simmer covered for about 25 minutes, stirring occasionally.

Prepare the spiced butter (Tadka): Heat Ghee in a small pan. Add mustard seeds and cumin seeds and toast until they pop. Reduce heat, add onion and curry leaves, and lightly brown.

Finish: Pour Tadka into the dal and let it simmer for another 2–3 minutes. Season with salt to taste.

Serve: Garnish with the green spring onion rings and fresh cilantro. Serve with basmati rice or warm chapati.

Ayurveda Tips:

Best time to eat: Lunch or dinner – particularly soothing for Vata imbalances.

Constitution: Parippu is ideal for Vata and Pitta types – soft, creamy, and easy to digest. For Kapha use less coconut milk or replace it with vegetable broth.

Spice tip: The Tadka brings warmth and depth – for a milder version, reduce the chili amount or replace it with sweet paprika powder.