Parippu Curry (Kerala Lentil Curry)

Ingredients

• 1/2 Cup Moong Dal
• 1/4 Teaspoon Turmeric Powder
• 1/2 Teaspoon Coconut Oil
• Salt to taste
• 1/2 Cup Fresh Grated Coconut
• 1/2 Teaspoon Cumin Seeds
• 1 Green Chilli
• 1 Tablespoon Coconut Oil
• 1/2 Teaspoon Mustard Seeds
• 2 Dried Red Chillies
• 6-7 Shallots (sliced)
• 1-2 Sprigs Curry Leaves

Instructions

1. 1

   Gently roast ½ cup of moong dal in a heavy-bottomed pan or pressure cooker for a few minutes or until aromatic.

2. 2

   Let the roasted lentils cool slightly and wash them with plenty of water. Drain water.

3. 3

   Add 1.5 cups of water, turmeric and a little bit of oil to the rinsed dal and pressure cook for 3-4 whistles.

4. 4

   Once the pressure cooker’s pressure is released naturally, open the lid and mash the dal. Keep it aside.

5. 5

   To make the coconut-spice paste, combine fresh coconut, cumin seeds and green chillies in a blender jar.

6. 6

   Grind into a paste using little water.

7. 7

   Add the coconut paste, a little water and salt to the mashed dal. Mix everything well. Add more water to adjust the consistency.

8. 8

   Let it boil for about 5 minutes and turn off the flame.

9. 9

   Heat oil in a small pan or tadka pan. Add mustard seeds and let them splutter. Add red chillies, sliced shallots and curry leaves.

10. 10

    Sauté until shallots are translucent.

11. 11

    Add the seasoned ingredients over the dal and mix well.

12. 12

    Serve hot with rice and papad.