South Indian lentils with curry leaves (Parippu curry) from The Indian Slow Cooker: 70 Healthy, Easy, Authentic Recipes (page 71) by Anupy Singla

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Notes about this recipe

  • Eat Your Books

    Can substitute red onions for yellow onions, serrano chiles or cayenne chiles for Thai chiles, and vegetable oil for ghee.

  • aileent1 on March 10, 2013

    I had a bunch of fresh curry leaves on hand so decided to make this. It's one of the best dal recipes I've tried, and I've made many. It's heavy on cumin, so if you don't like cumin you won't like this. I used light coconut milk and didn't miss the extra fat.

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