作法
- 洗淨的扁豆、水與薑黃粉入厚底鍋，煮沸後轉小火。前5分鐘撇除浮沫。
- 半蓋鍋蓋煮12分鐘至扁豆完全化開、呈粥狀。部分斯里蘭卡人喜好顆粒分明，可縮短時間；想更滑順則煮久些。
- 小鍋中火熱油，先爆芥末籽與胡蘆巴籽，下咖哩葉、斑蘭葉、洋蔥片、蒜瓣、薑末與綠辣椒炒3分鐘至洋蔥金黃。
- 將整鍋香料油（連油帶料）倒入煮好的扁豆中，攪拌均勻——廚房瞬間充滿咖哩葉與芥末的香氣。
- 倒入椰漿與鹽，不蓋鍋小火煮5分鐘，期間偶爾翻動。切勿大火滾沸——會讓椰漿油水分離。
- 離火後拌入萊姆汁，試味調鹽。盛入深碗，或作為飯—咖哩拼盤的核心。斯里蘭卡的扁豆湯本就要置於餐盤正中央，並非配菜；其餘（桑波、炒物、肉類）皆環繞它而擺。
Common questions
Can 椰漿紅扁豆咖哩（Parippu） be made ahead?
椰漿紅扁豆咖哩（Parippu） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 椰漿紅扁豆咖哩（Parippu） spicy?
椰漿紅扁豆咖哩（Parippu） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 椰漿紅扁豆咖哩（Parippu） vegetarian or gluten-free?
椰漿紅扁豆咖哩（Parippu） is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 椰漿紅扁豆咖哩（Parippu） to make at home?
椰漿紅扁豆咖哩（Parippu） is approachable for a home cook with basic stove skills — total time about 30 minutes, no special technique required.
Can 椰漿紅扁豆咖哩（Parippu） be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Parippu是斯里蘭卡的日日之食——從早餐的細米粉糕到晚餐的米飯，每餐都吃。斯里蘭卡版本用紅扁豆（會煮化成綿密粥狀），不像泰米爾風格用黃豌豆瓣（chana dal）；椰漿是斯里蘭卡式扁豆湯有別於印度版的關鍵。「香料油爆鍋」（咖哩葉、芥末籽、胡蘆巴一同爆香）絕不可省略——少了它，這道菜就只是「煮扁豆」。煮、爆鍋、加椰漿、最後擠萊姆——這個順序在斯里蘭卡廚房幾乎一致。
