Parripu (Lentil Curry)

3 tablespoons peanut oil

2 tablespoons butter

½ cup chopped onions

1 tablespoon finely chopped Thai chile peppers

2 cloves garlic, minced

2 fresh curry leaves

½ cinnamon stick

2 cups water

1 cup red lentils

1 tablespoon curry powder

1 tablespoon ground red chile pepper

¾ cup coconut milk

salt to taste

Heat oil and butter in a saucepan over high heat until butter is melted. Add onions, Thai chiles, garlic, curry leaves, and cinnamon stick. Saute until onions are soft and translucent, 5 to 7 minutes.

Remove cinnamon stick from the onion mixture. Add water and bring to a boil. Stir in lentils, curry powder, and ground red chile, Reduce heat to low; cover and let curry simmer until water is mostly evaporated, 10 to 15 minutes.

Pour coconut milk into the curry. Season with salt. Continue simmering until curry is thick but not dry, about 10 minutes.