Kerala-Style Parippu Curry

Ingredients

• 1 cup split mung dal or toor dal (ചെറുപയർ പരിപ്പ് / തുവരപ്പരിപ്പ്; rinse well)
• 0.25 tsp turmeric powder
• 2 green chilies
• water (as needed, for cooking, grinding, and adjusting consistency)
• salt (as needed)
• 1 cup grated coconut
• 0.5 tsp cumin seeds
• 1 garlic (1 small clove; optional)
• 1 sprig curry leaves
• 1.5 tbsp coconut oil (use 1–2 tbsp, to finish)

Steps

1. 1

   Rinse the dal thoroughly. Add it to a pressure cooker with the turmeric powder, green chilies, and enough water, then pressure-cook until the dal is well cooked and soft.

2. 2

   Add the grated coconut and cumin seeds to a blender, pour in a little water, and grind to a smooth paste. If using the optional garlic, include it while grinding.

3. 3

   Mash the cooked dal well. Add the ground coconut mixture, enough water to reach the desired consistency, and salt. Stir thoroughly and simmer over low heat for a short time.

4. 4

   When the curry comes to a boil, add the curry leaves and turn off the heat.

5. 5

   Pour the coconut oil over the curry and stir once before serving.

Notes

The source does not specify the pressure-cooker cooking time or the exact amount of water; cook the dal until completely soft and adjust the water to your preferred curry consistency. Serve hot with rice and optionally a little ghee as part of an Onam sadya.

Nutrition per serving

• main
• vegetarian
• gluten-free
• Kerala cuisine
• South Indian
• pressure-cooked
• comfort food
• Onam sadya