Ingredients
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1 cup moong dal (yellow split lentils)
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1 tablespoon ghee (clarified butter)
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1/2 cup grated fresh coconut (or desiccated coconut)
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1 small onion, finely chopped
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2 green chilies, slit
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2 cloves garlic, minced
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1/2-inch piece ginger, grated
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1/2 teaspoon turmeric powder
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1 teaspoon cumin seeds
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1/2 teaspoon mustard seeds
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1/2 teaspoon fenugreek seeds (optional)
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2 dried red chilies
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1 sprig curry leaves
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Salt to taste
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Water (for cooking the dal)
Directions
Parippu Curry is a comforting and traditional Kerala dish that features moong dal (yellow split lentils) cooked with a fragrant blend of coconut, spices, and ghee. This simple yet flavorful curry is a staple in many Kerala households, offering a satisfying and nutritious meal. The combination of soft, cooked moong dal and the rich, aromatic coconut paste creates a perfect balance of texture and flavor.
To prepare, the moong dal is cooked until soft and tender, then combined with a paste made from fresh coconut, green chilies, garlic, and ginger. The addition of turmeric, cumin seeds, and mustard seeds in the tempering process imparts an aromatic, spiced fragrance to the dish. The curry is simmered gently to allow the flavors to meld together, and a final touch of ghee is added for richness and depth.
Parippu Curry is often served with hot, steamed rice, making it a complete meal. It can also be paired with Kerala parotta, a flaky flatbread, for a delightful combination. This dish is perfect for special occasions like Onam and Vishu, or for any day when you’re craving a warm, wholesome meal.
Whether enjoyed on its own or as part of a larger spread, Parippu Curry is a dish that brings the comforting flavors of Kerala into your home. Rich in protein, fiber, and essential nutrients, it’s a great addition to any meal plan. Whether you’re familiar with Kerala cuisine or new to it, this recipe is sure to satisfy your taste buds and leave you feeling nourished.
Here’s an estimated nutritional breakdown for Parippu Curry (per serving, assuming 4 servings total):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 150-180 kcal |
| Protein | 8-10 g |
| Carbohydrates | 20-22 g |
| Fiber | 5-6 g |
| Fat | 5-7 g |
| Saturated Fat | 2-3 g |
| Cholesterol | 10-15 mg |
| Sodium | 300-350 mg |
| Potassium | 250-300 mg |
| Vitamin A | 3-4% of Daily Value |
| Vitamin C | 5-8% of Daily Value |
| Calcium | 5-7% of Daily Value |
| Iron | 10-12% of Daily Value |
Note: The nutritional values provided are estimates and may vary based on ingredient brands, portion sizes, and cooking methods. For more accurate nutritional information, please consult a registered dietitian or nutritionist.
Steps
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1
Done
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Cook the Moong DalRinse the moong dal thoroughly and cook it in enough water until soft. You can either cook it in a pressure cooker for 2-3 whistles or on the stove until it is fully cooked and soft. Set aside. |
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2
Done
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Prepare the Coconut PasteIn a blender, combine the grated coconut, green chilies, garlic, and ginger. Add a little water and grind to a smooth paste. Set aside. |
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3
Done
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TemperingIn a pan, heat the ghee over medium heat. Add mustard seeds, cumin seeds, fenugreek seeds (if using), and dried red chilies. Once they begin to splutter, add the curry leaves, chopped onions, and a pinch of salt. Sauté until the onions turn golden brown. |
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4
Done
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Combine the Dal and Coconut PasteAdd the cooked moong dal to the pan. Stir well and add the turmeric powder. Then, mix in the coconut paste and cook for about 5-7 minutes until the curry thickens slightly. If needed, add a little water to adjust the consistency. |
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5
Done
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Final TouchTaste and adjust salt. Once the curry is well-blended and heated through, remove from the heat. |
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6
Done
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ServeServe hot with a dollop of ghee on top. It pairs perfectly with rice or Kerala parotta. Enjoy your delicious Parippu Curry! |
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