As Parippu is a fairly easy recipe I teamed it up with a egg and vegetarian sausage curry to have with the brown and wild rice I picked up the other day.
Parrippu (Vegtarian Lentil Dahl)
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| Parrippu with Sausage and Egg Curry, served with desiccated coconut and lemon zest |
1 cup lentils
olive oil
onion
1 teaspoon cinnamon
1 teaspoon mustard seeds
2 cloves garlic
curry leaves
1 teaspoon turmeric
200 ml coconut milk
100 ml water
1. Saute lentils in oil on low – my lentils were already soaked (be careful and watch they don’t stick to the pan).
2. Add onion, cinnamon powder, mustard seeds, garlic, curry leaves and turmeric mix together with the lentils.
3. Add coconut milk and water and mix on low till ready to serve with rice and curry.
Egg and Sausage Curry
This recipe was sourced from masterchef.com.au and I have changed it up a bit due to lack of ingredients and such.
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| Egg and Vegetarian Sausage Curry |
1 tablespoon coconut oil
1 brown onion
3 garlic cloves
1 tablespoon curry powder – think I am going to track down some Sri Lankan Roasted Curry Powder
Curry Leaves
1 teaspoon mustard seeds
1 teaspoon fennel seeds
200 ml coconut milk
100 ml water
Herbamare to taste
3 eggs
2 vegetarian sausages
To serve
1 tablespoon desiccated coconut
Chilli flakes
Lemon Zest
1. Head coconut oil in large skillet and cook onion, garlic, curry powder, curry leaves, mustard and fennel seeds for 5 – 10 minutes till onions have softened.
2. Add coconut milk and water and cook with the lid on low for 15 minutes.
3. Toast coconut and finish with roasted coconut and chilli flakes for extra spice.
Yes adding some chill powder would be great but I am serving this to my kids and they will say it is too ‘picy – still I did get a thumbs up for this and they both enjoyed it!
poppypeach 