Parippu - Dry Sri Lankan Lentil curry

This dry lentil curry is delicious scooped up and eaten with a roti or chapati. Its flavours really pack a punch if you add plenty of chillies, lime juice and salt to taste. serves 4

• 1 carton Cochin blend

• 300ml ‘secret sauce’

• 200g red lentils, rinsed and cooked (this is the raw weight)

• 4 small green chillies, finely chopped (optional)

• 4 curry leaves, fresh or dried (optional)

• 2 big tomatoes, diced

• 100g desiccated coconut

• juice of 1-2 limes

• a medium onion, sliced and fried until dark brown

• salt to taste

1. Fry the spices in some oil, with the chillies if using.

2. Add the ‘secret sauce’, curry leaves and tomatoes and simmer very gently for 20 minutes.

3. Add the lentils, desiccated coconut and the juice of one of the limes, and warm through.

4. Taste and add salt if necessary.

5. Serve scattered with the fried onions and extra lime juice on the side.