Malaysian
Dhal Curry (Kari Parippu)
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Dhal Curry (Kari Parippu) is Malaysian home cooking, eaten at breakfast, lunch, and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Rinse the masoor dal and chop the tomato.
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Combine the dal, turmeric, tomato, and water in a pot and bring to a boil.
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Skim off any foam, reduce to a simmer, and cook until the dal is soft and starting to break down, about 20 minutes.
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Heat the oil in a small pan over medium heat and fry the mustard seeds until they pop, about 30 seconds.
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Add the curry leaves and fry 15 seconds more, until fragrant.
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Pour the tempering into the dal along with the coconut milk and salt, and simmer 5 minutes more.
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Serve hot alongside rice.
Watch how to cook Dhal Curry (Kari Parippu)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Malaysian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dhal Curry (Kari Parippu), read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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Something to sip
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What it is eaten with
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dhal Curry (Kari Parippu) carries coconut. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | Yes | Asam Pedas Ikan (Malaysian Spicy Sour Fish Stew) |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 190 kcal
- Protein
- 9 g
- Carbs
- 20 g
- Fat
- 8 g
- Fiber
- 5 g
- Sugar
- 2 g
- Sodium
- 330 mg
- Saturated fat
- 4 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dhal Curry (Kari Parippu) takes about 35 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at breakfast, lunch, and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.