Dhall Curry (Red lentils)
1/8 measure Dhall
1 dessert spoon of sliced onion
1 teaspoon of chopped garlic
a pinch of grounded saffron
1 green chilli sliced
1 inch rampa
A small stem of curry leaves
1-½ tea cup of coconut/cows milk
Wash the dhall well in several changes of water removing any discoloured ones which float on top of the water. Put the dhall into a saucepan with a ¼ cup of water, and all other ingredients apart from salt and milk. Simmer slowly until the dhall is cooked, then add the milk and the salt and stir for couple of minutes.
It is tasty if this is tempered; for that you will need about ½ teaspoon of oil, ½ dessert spoon onion, garlic, ¼ teaspoon mustarded seeds. Heat the oil and add these ingredients and fry until onions are golden brown in color, then add the dhall curry and stir and keep on a slow fire for few minutes.
Enjoy Dhall curry ( we call it parippu)