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Parippu Curry | Lentil Curry

Food Wiki
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.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine Indian
Servings 3
Calories 173 kcal

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

  • Rinse moong dal in water a couple of times. Then add rinsed moong dal in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1 cup water.
  • 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
Keyword Parippu Curry | Lentil Curry
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