Parippu Curry (Creamy Red Lentil Curry) and Brinjal Moju (Sweet and Sour Eggplant Pickle) with Basmati Rice

Parippu Curry (Creamy Red Lentil Curry) and Brinjal Moju (Sweet and Sour Eggplant Pickle) with Basmati Rice

A comforting and creamy red lentil curry, delicately spiced, paired with a tangy, sweet, and spicy eggplant pickle (moju), served over fluffy basmati rice for a complete Sri Lankan vegetarian meal.

Dietary

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Ingredients

Instructions

  1. Cook the Lentils (Parippu Curry): Rinse 1 cup red lentils thoroughly. In a medium pot, combine lentils with 3 cups water and 1/2 teaspoon turmeric powder. Bring to a boil, then reduce heat and simmer covered for 15-20 minutes, or until lentils are very soft and mushy.
  2. Prepare the lentil tempering: In a small pan, heat 1 tablespoon coconut oil over medium heat. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon fenugreek seeds. Once seeds splutter, add 5 fresh curry leaves, 1 small yellow onion, 3 cloves garlic, 1 inch fresh ginger, and 1 sliced green chili. Sauté until onion is translucent and fragrant, about 5 minutes.
  3. Finish Parippu Curry: Add the tempering mixture to the cooked lentils along with 1/2 teaspoon red chili powder and 1/2 teaspoon Sri Lankan unroasted curry powder. Stir well. Pour in 1/2 cup coconut milk and add 1/2 teaspoon salt. Simmer gently for 5 minutes, allowing flavors to meld. Keep warm.
  4. Prepare Brinjal Moju: Deep-fry the eggplant. Heat 1 cup vegetable oil in a deep pan or wok over medium-high heat. Fry 2 eggplants in batches until golden brown and crispy. Drain well on paper towels. Discard frying oil once cooled.
  5. Make Moju dressing: In a small bowl, whisk together 1/4 cup white vinegar and 2 tablespoons brown sugar until sugar dissolves.
  6. Temper Moju: In a clean pan (or scrape out the coconut oil and reuse for the tempering, being careful to not burn any residues), heat 1 tablespoon fresh coconut oil over medium heat. Add 1 teaspoon black mustard seeds and 1 dried red chili. Once seeds splutter, add 5 fresh curry leaves, 0.5 red onion, 2 green chilies, and 2 cloves garlic. Sauté for 3-4 minutes until aromatic.
  7. Combine Moju: Add the fried eggplant to the tempering mixture. Pour in the vinegar-sugar mixture, along with 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon salt. Toss gently to coat. Cook for 5 minutes, stirring occasionally, until sauce reduces slightly and coats the eggplant. Remove from heat.
  8. Cook the Basmati Rice: Rinse 1 cup basmati rice thoroughly. In a saucepan, combine rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and cook for 15-18 minutes until water is absorbed. Let rest for 5 minutes, then fluff.
  9. Serve: Serve generous portions of Parippu Curry and Brinjal Moju with the hot basmati rice.

Notes

Ensuring the lentils are very soft and mushy is key for a creamy Parippu. Brinjal Moju benefits from a long marination, so preparing it ahead of time (up to a day) allows the flavors to deepen significantly.

Nutrition (per serving)