Paruppu Kari

Nutrition · per serving

Steps

1. 1

   Rinse the yellow lentils under cold water until the water runs mostly clear. Dice the tomato, finely dice the onion, chop the garlic, and chop the coriander. This quick prep helps the curry cook evenly and finish within 30 minutes.

   160 g yellow lentils (split mung dal or red lentils can substitute for speed)120 g, diced tomato120 g, finely diced onion3 cloves, finely chopped garlic10 g, chopped fresh coriander
2. 2

   Put the lentils, water, 1 tsp ground turmeric, diced tomato, and salt into a medium saucepan. Bring to a boil over medium-high heat, then lower to a steady simmer and cook for 14-16 minutes, stirring once or twice, until the lentils are very soft and beginning to break down. If the pot looks dry before the lentils soften, add a splash of hot water.

   160 g yellow lentils (split mung dal or red lentils can substitute for speed)700 ml water1 tsp ground turmeric120 g, diced tomato1 tsp salt
3. 3

   While the lentils simmer, heat the oil in a small frying pan over medium heat. Add the mustard seeds and cook until they begin to pop, about 20-30 seconds. Immediately add the curry leaves, onion, and garlic; sauté for 4-5 minutes until the onion is soft and lightly golden. Stir in the 1/2 tsp ground turmeric and chilli flakes for 15 seconds, just until fragrant. Do not let the garlic darken or it can taste bitter.

   1 tbsp neutral oil1 tsp mustard seeds10 leaves curry leaves120 g, finely diced onion3 cloves, finely chopped garlic1/2 tsp ground turmeric1/4 tsp chilli flakes
4. 4

   Scrape the tempering into the cooked lentils and stir well. Simmer together for 2-3 minutes so the flavors meld. Lightly mash some of the lentils with the back of a spoon for a creamier texture; the finished curry should be spoonable, not watery.

5. 5

   Turn off the heat and stir in the black pepper and lime juice. Taste and adjust salt if needed. Rest for 2 minutes; the curry will thicken slightly as it stands.

   1/4 tsp black pepper2 tsp lime juice
6. 6

   Spoon into warm bowls and scatter over the chopped coriander before serving. Serve as is, or alongside steamed rice or flatbread.

   10 g, chopped fresh coriander

Origin & History

Paruppu, or lentil curry, is a staple in many Malaysian Indian homes, especially within South Indian-influenced communities. Malaysian versions often feature curry leaves, mustard seeds, and turmeric, reflecting both Indian heritage and local cooking styles. It is commonly served as an everyday dish with rice and vegetable sides.