Parrippu

Method

Rinse the red lentils thoroughly under cold water and place in a heavy-bottomed pot with 500ml water, turmeric powder and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally, until the lentils break down completely into a smooth, creamy consistency. Heat coconut oil in a separate pan and add mustard seeds, allowing them to crackle and pop. Add the sliced shallots, minced garlic, grated ginger, curry leaves and dried red chillies, frying until golden and fragrant for 2-3 minutes. Pour this tempering mixture into the cooked lentils and stir well to combine thoroughly. Simmer for another 2 minutes to allow the flavours to infuse, then adjust seasoning to taste. Serve hot as an accompaniment to rice or curry dishes.