Parippu Curry

Name: Parippu Curry
Total time: 900 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 1/2 cup split moong dal; to taste salt; 1/2 tsp. turmeric powder; 4-5 tbsp. fresh grated coconut; 1/2 tsp. cumin seeds; 2 green chilies; 2 tbsp. ghee; 1/2 tsp. mustard seeds; 1-2 dry red chilies; 1 sprig curry leaves; 1 onion, chopped; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#weekyellow - Parippu Curry is a traditional Kerala style lentil curry. It is an integral part of a Sadya meal, a vegetarian feast served during Onam, a harvest festival. Split moong dal (green gram) is used in this recipe and is cooked with a mix of fresh coconut-cumin seeds-green chilies paste.

A tempering of dry red chilies, mustard seeds, curry leaves and onion in ghee is poured over the end product. It is very easy to prepare and yummy in taste. This classic dish goes very well with hot steamed rice, accompanied with papad and a drizzle of some ghee for a great comfort meal.

Bethica Das @kitchen_flavours

Saved

Ingredients

15 minutes

2-3 servings

1/2 cupsplit moong dal
to tastesalt
1/2 tsp.turmeric powder
4-5 tbsp.fresh grated coconut
1/2 tsp.cumin seeds
2green chilies
2 tbsp.ghee
1/2 tsp.mustard seeds
1-2dry red chilies
1 sprigcurry leaves
1onion, chopped
1 tsp.coriander leaves, chopped

Saved

Steps

15 minutes

1

Dry roast the lentil for 1-2 minutes. Soak in sufficient water 30 minutes. Wash and drain well.
2

Add 1 cup water and pressure cook along with salt to taste and turmeric powder for 3-4 whistles.
3

Blend the coconut, green chilies and cumin seeds by adding some water. Add it to the cooked dal along with 1 cup water.
4

Let it come to a boil and simmer for a minute. Switch off the flame.
5

Heat oil in a pan and temper with red chilies, mustard seeds and curry leaves. After it stops spluttering, add the onion and sauté till light brown.
6

Switch off the flame and pour this tempering on the prepared dal. Garnish with coriander leaves and serve with rice.