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Entree, soup  /  April 18, 2017

Homemade Sadhya ~ Parippu Dal Curry

by Sakshi Kapoor

 
For my first ever attempt at a homemade Sadhya, I made a Puli Inji, beans thoran, a mandatory payasam and this delicious coconut dal recipe – Parippu Dal Curry. I can now boast of making some more Sadhya recipes like Puliserry and Pachadis but I find Parippu Dal Curry to be one of the most comforting and easy recipes in the Sadhya menu.

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Parippu Dal Curry is a moong dal with coconut blended into it.

It has a lovely nutty flavour to it due to an extra step of roasting the dal. and goes well with rice and poppadum. Make it with your usual Sadhya fare like Ulli Theeyal, Sambar, Cabbage Thoran and Pulli Inji for a memorable festive meal.

Easy Parippu Curry Recipe

Prep Time: 5 mins; Active time: 20 minutes, Total Time: 25 minutes

Serves 2-3; Yields: 3-4 cups

Ingredients

  • moong dal, 1/2 cup
  • 1 tsp coconut oil (optional)
  • 3 1/2 cups water
  • grated fresh coconut, 1 and 1/2 cup
  • 1 inch piece of ginger-peeled and finely chopped
  • green chilli, 1
  • cumin seeds, 1 tsp
  • 5-6 small onions- peeled and sliced
  • A sprig of curry leaves
  • 1 tbsp ghee/ clarified butter
  • 1/2 tsp mustard seeds
  • 1 dried red chilli
  • salt to taste
  • 1/2 tsp turmeric

Method

Roasting the Dal

Place a thick bottomed pressure cooker on medium high heat and add coconut oil. Next add the moong dal and fry for 3-4 minutes. Note that this is dry, unwashed dal that needs to be either dry roasted (skip adding the coconut oil, of course) or fried in the coconut oil so that it becomes toasty and golden in colour.

Parippu Dal Chaaru Curry
Fried Moong dal

Cook the Dal

You will be able to take in the nutty aroma soon and that’s when you add the water, salt and turmeric. Cover and pressure cook for 2-3 whistles. Remove the pressure cooker from heat and let it cool down.

Make the Coconut Paste

Till then grind the coconut, ginger, green chilli and cumin together in a mixie/blender/ processor. I added a bit of salt too. You may need to add some water to make a better paste.

Easy Parippu Chaaru recipe
Blend coconut, ginger and cumin together

Assemble the Parippu Curry

Once the pressure releases in the cooker, check the dal and mash it using the back of a ladle or a spoon. It should be well cooked, you’ll just need to give it a good mix. I sometimes need to add half a cup of water incase the dal is too thick. Next add the coconut paste to the dal, mix well and cook on low heat for 4-5 minutes while you prepare the tempering.

Easy Parippu Dal curry recipe for Kerala Sadhya
Adding coconut paste to cooked moong dal


Top with a Ulli Tadka

Soak the small onions or the ulli as they are called in Malayalam, in cold water for 5-10 minutes. This helps in peeling the onions easily because cleaning and peeling small onions is a tiresome and intricate task. Slice the onions.

In a small pan, heat the ghee and add the mustard seeds. Once they crackle, add the sliced onions, curry leaves and dried red chilli. Fry for 3-4 mins and finally add it to the dal. Take the dal off the heat and it’s ready.

Simple Vishu and Onam Sadya recipes
preparing the tempering
Simple Vishu Onam Sadhya recipes for beginners
Adding tempering to dal

Parippu Dal curry is now done. Enjoy with some steamed rice and poppadum!😍

Easy Sadhya recipes for beginners
A mini Sadhya at home with Parippu dal, poppadum, puli inji, beans thoran and steamed rice
Parippu Dal Curry- Moong dal with coconut
2019-04-14 07:27:04
Serves 2
A delicious moong dal recipe that uses a fresh coconut paste. It's nutty and creamy and goes great with steamed rice.
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1/2 cup moong dal
  2. 1 tsp coconut oil (optional)
  3. 3 1/2 cups water
  4. 1 1/2 cup grated fresh coconut
  5. 1 inch piece of ginger-peeled and finely chopped
  6. 1 green chilli
  7. 1 tsp cumin seeds
  8. 5-6 small onions- peeled and sliced
  9. A sprig of curry leaves
  10. 1 tbsp ghee/ clarified butter
  11. 1/2 tsp mustard seeds
  12. 1 dried red chilli
  13. salt to taste
  14. 1/2 tsp turmeric
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Instructions
  1. Place a thick bottomed pressure cooker on medium high heat and add coconut oil. Next add the moong dal and fry for 3-4 minutes. Note that this is dry, unwashed dal that needs to be either dry roasted (skip adding the coconut oil, of course) or fried in the coconut oil so that it becomes toasty and golden in colour. Alternatively, you can also use washed moong dal after draining it properly.
  2. You will be able to take in the nutty aroma soon and that’s when you add the water, salt and turmeric. Cover and pressure cook for 2-3 whistles. Remove the pressure cooker from heat and let it cool down. Till then grind the coconut, ginger, green chilli and cumin together in a mixie/blender/ processor. I added a bit of salt too. You may need to add some water to make a better paste.
  3. Once the pressure releases in the cooker, check the dal and mash it using the back of a ladle or a spoon. It should be well cooked, you’ll just need to give it a good mix. I sometimes need to add half a cup of water incase the dal is too thick. Next add the coconut paste to the dal, mix well and cook on low heat for 4-5 minutes while you prepare the tempering.
  4. Soak the small onions or the ulli as they are called in Malayalam, in cold water for 5-10 minutes. This helps in peeling the onions easily because cleaning and peeling small onions is a tiresome and intricate task. Slice the onions.
  5. In a small pan, heat the ghee and add the mustard seeds. Once they crackle, add the sliced onions, curry leaves and dried red chilli. Fry for 3-4 mins and add to the dal. Take the dal off the heat and it’s ready.
  6. Parippu Dal curry is now done. Enjoy with some steamed rice and poppadum!
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By Sakshi Kapoor
Kitchenpostcards https://www.kitchenpostcards.com/

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Tags

  • coconut and lentil soup
  • homemade sadhya
  • Indian food
  • kerala
  • Kerala food
  • moong dal with coconut
  • parippu dal chaaru
  • parippu dal curry
  • sadhya recipes for beginner cooks
  • simple recipes
  • vegetarian
  • vishu sadhya

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12 comments

  • Thoran stories | Kitchenpostcards
    April 20, 2017

    […] from Kerala, a state in southern India. It is one of the dishes that constitute a festive feast or Sadya prepared at the time of festivals like Onam and Vishu and also at the time of weddings. Coconut in […]

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    Reply
  • The Easiest Homemade Ice-cream | Kitchenpostcards
    April 30, 2017

    […] add a splash of milk, but trust me, even if you don’t add it you won’t really miss it. Coconut milk would be nice too, but I haven’t yet tried […]

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    Reply
  • Ripe Mango curry | Kitchenpostcards
    May 28, 2017

    […] to get the proportions right and here I am sharing the recipe. It is often a part of a Kerala sadhya and is best had with some steamed rice among other […]

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    Reply
  • Dal Makhni ~ Creamy Black lentils | Kitchenpostcards
    December 21, 2017

    […] Parippu Dal Curry […]

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    Reply
  • Coconut Chicken Curry | Kitchenpostcards
    January 10, 2018

    […] it’s kept for sometime. This applies to the other recipes I’ve previously shared ~ the Parippu Dal and Ripe Mango […]

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    Reply
  • Sunehra Murg ~ Chicken in Golden Gravy | Kitchenpostcards
    January 21, 2018

    […] Parippu Dal Curry  […]

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  • Coconut Tofu Curry | Kitchenpostcards
    February 11, 2018

    […] Parippu Dal Curry  […]

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    Reply
  • Kaale Chane (black chickpeas) | Kitchenpostcards
    March 17, 2018

    […] Parippu Dal Curry  […]

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  • Quick Indian Dinner | Kitchenpostcards
    March 17, 2018

    […] Parippu Dal Curry  […]

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  • Pineapple Pachadi | Kitchenpostcards
    April 12, 2018

    […] Parippu Dal Curry […]

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  • Easy Soya Sauce Marinated Chicken Thighs  | Kitchenpostcards
    April 30, 2018

    […] Parippu Dal Curry […]

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  • Homemade Sadhya ~ Easy Payasam and Pulli Inji | Kitchenpostcards
    May 1, 2018

    […] Parippu Dal Curry […]

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