Pan Asian: Stewed Lentils (Parippu) — Sri Lanka

parippu with spinach, basmathi rice, katta sambol, and mango chutney

No Sri Lankan meal would be complete without these high-protein legumes, also called dahl, which soak up the flavors of coconut milk, lemongrass and cinnamon. Smooth and creamy, they comprise a perfect protein when eaten with rice. You can vary the consistency of the lentils from thick as oatmeal to watery as soup, depending on how much water you add. You may also add some fresh greens like spinach to the pot at the end for a healthy, colorful variation.

Tempering is a typically Sri Lankan technique that involves infusing a dish with a burst of flavor right before serving. I have read that it comes from the Portuguese, but I see no evidence of this fact in Portuguese cuisine. When we temper the dahl, we add fried onions, curry leaves, some dried chilies and black mustard seeds (which are considered an anti-flatulent, and therefore perfect for legume dishes). I also like to add a about a teaspoon of raw curry powder, for some added taste. You may purchase both my raw and roasted Sri Lankan curry powder at www.foodoro.com.

 

The Recipe

1/2 lb. (225 g) red lentils

2 cups (500 ml) water

1/2 onion, chopped

2 to 3 green chilies, sliced

2 cloves garlic, sliced

1-inch (2.5 cm) piece pandanus (optional)

1-inch (2.5 cm) stalk lemongrass

1-inch (2.5 cm) stick cinnamon

1 cardamom pod

1 clove

1/2 teaspoon turmeric

1/2 cup (125 ml) coconut milk

salt to taste

tempering: 2 tablespoons oil

1/2 onion, sliced

1 sprig curry leaves

1 teaspoon black mustard seeds

2 whole dry red chilies

1.)  Wash and drain lentils (removing any stones or chaff).

2.)  Bring water to boil in a medium-sized pot. Add lentils, onion, green chilies, garlic, pandanus, lemon grass, cinnamon, cardamom, clove, and turmeric. Cover and simmer until lentils are soft (about 20 minutes).

3.) Add coconut milk and salt. Cook for an additional 5 minutes, stirring occasionally.

4.) In another pan, heat oil. Sauté onions and curry leaves until onions are translucent. Add mustard seeds and dry chilies. Fry until mustard seeds start to pop. Pour over lentils and mix well.

Makes 4 to 6 servings

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Skiz’s Original Spice Blends Featured on Maryland Public Television

I originally started making my own curry powder just for fun. As someone who’s always been interested in spices, it was a way to recreate the flavors I’ve known since childhood when my mother used to make rice and curry. Then I started to get really positive feedback from family, and then friends about my spice blends (Sri Lankans use a roasted blend for meat and fish curries and raw blend for vegetables). Why not package it and sell it, I thought.

Now with my cookbook released, this is the perfect opportunity to take advantage of my pre-made spice blends, which are hand-crafted in small batches, salt-free, and gluten-free, and sold through two online gourmet food sites:

www.foodzie.com

www.foodoro.com

Since most of the recipes in the book use these blends, my spices will save you a lot of time when you actually get down to cooking some rice and curry in your very own kitchen.

Maryland Public TV got a whiff of my curry powder at a local store where I sell it. They contacted me soon afterwards to do a small piece about it in their show “Your Money And Business.” My segment starts at around 19:40.

http://video.mpt.tv/video/2172993846

 

Skiz's Original, available online at Foodoro.com or Foodzie.com

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