Parippu

Rinse the legumes or lentils from the recipe until the water runs clear.

Cook them in water until soft, skimming off the foam and maintaining a gentle simmer.

Separately prepare a spiced tempering of fat, onion or garlic, and the spices indicated in the recipe.

Add the tempering to the cooked base and stir to a creamy consistency.

Cook for a few more minutes to allow the spices to bloom and the flavour to even out.

Serve with rice, flatbread, or a yoghurt garnish if specified in the recipe.