Parippu Curry | Lentil Curry
Parippu Curry is essentially a comforting and delectable Moong Lentil Curry. This particular lentil curry holds a place of popularity, being a prominent element of the all-vegetarian festive banquet known as 'Sadya,' a centerpiece of Onam celebrations in Kerala.
Ingredients
For Pressure Cooking Lentils
- ⅓ cup moong dal 70 grams, (split & husked yellow mung lentils)
- 1 cup water
- ⅛ teaspoon turmeric powder or 2 pinches (ground turmeric)
For Coconut Paste
- ⅓ cup fresh grated coconut
- 1 green chili chopped or ½ to 1 teaspoon chopped
- ½ teaspoon cumin seeds
- 1 pearl onion – sliced or 2 tablespoons, sliced
- ¼ cup water – for grinding
Other Ingredients
- ⅓ to ½ cup water – to be added later
- salt as required
For Tempering Parippu Curry
- 1 tablespoon coconut oil or ghee
- ⅓ teaspoon mustard seeds
- 1 or 2 dry red chilies – broken and seeds removed
- 9 to 10 curry leaves
- 2 to 3 pearl onions – thinly sliced or ¼ cup sliced
Instructions
Pressure Cooking Moong Lentils
- Pressure cook on medium to high heat for 5 to 6 whistles or for 8 to 9 minutes.
- Once the pressure settles down, remove the lid and check the lentils. They should be softened and cooked thoroughly.
- Mash the cooked moong dal with a spoon or masher. Keep aside.
Making Coconut Paste
- Meanwhile, while the dal is cooking, take grated coconut, chopped green chillies, sliced pearl onion in a blender or grinder jar.For a spicy dal, you can add 2 green chilies or about 1 to 2 teaspoons chopped green chillies.
- Add cumin seeds and ¼ cup water.
- Grind to a smooth and fine paste. Add more water if required while grinding.
Making Parippu Curry
- Add this coconut paste to the mashed dal in the pressure cooker.
- Add ⅓ to ½ cup water.
- Season with salt as required.
- Mix well and keep the cooker on the stove top on a low to medium heat.
- Simmer for 7 to 8 minutes. Keep stirring at intervals so that the dal does not stick to the bottom of the cooker.After 7 to 8 minutes of simmering cover with a lid and set aside.
Tempering For Lentil Curry
- Heat coconut oil or ghee in a small pan or tadka pan.
- Add ⅓ teaspoon mustard seeds and let them crackle.
- Then add dry red chilies (broken and seeds removed), curry leaves and pearl onions (thinly sliced).
- Saute the onions stirring often till they turn golden.
- Once the onions turn golden, switch off the heat.
- Add the entire tempering mixture to the cooked lentils and mix well.
- Serve parippu curry with steamed rice.
Nutrition
Calories: 173kcalCarbohydrates: 20gProtein: 7gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 455mgPotassium: 95mgFiber: 4gSugar: 3gVitamin A: 295IUVitamin C: 65mgCalcium: 38mgIron: 1mg
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