Muringayila Parippu Curry (Dal and Drumstick Leave Curry)

Ingredients

• 200 g (1 cup)toor dal (pigeon peas)
• about 30 g (1 cup)muringayila (drumstick leaves)
• about 30 g (⅓ cup)grated coconut
• 1–2green chillies, chopped
• a pinchcumin
• ¼ tspturmeric powder
• to tastesalt
• as neededoil (coconut oil was used)
• ½ tspmustard seeds
• 5small onions, sliced
• to tastecurry leaves
• 1–2 tbsp (optional)dried prawns

Instructions

1. 1

   Grind the paste

   Blend the grated coconut, green chilli, cumin and turmeric with 45–60 ml water until smooth.

2. 2

   Cook the dal

   Rinse the toor dal 4–5 times, then pressure-cook it with 600–720 ml water. Mash the cooked dal with a wooden spoon, stir in 240 ml hot water and bring it to the boil. Turn the heat to its lowest setting, add the coconut paste and salt, and mix well.

3. 3

   Add the leaves

   Simmer on a low heat for 5–7 minutes. Add the drumstick leaves and cook for a further 5–6 minutes on low.

4. 4

   Make the tempering

   Meanwhile, heat oil in a small pan and let the mustard seeds crackle. Add the sliced small onions and curry leaves; fry until the onions are golden, then tip everything into the dal. In the same pan, without adding more oil, roast the dried prawns for 2–3 minutes if using, then add them to the dal. Mix well.

5. 5

   Rest the curry

   Leave the curry to rest for 20–25 minutes so the flavours can settle.

6. 6

   Serve the curry

   Serve with rice or chapati.

What is muringayila parippu curry?

This Kerala-style curry brings together parippu, or dal, and muringayila, the leaves of the drumstick tree. It draws on familiar South Indian flavours: cooked pigeon peas, coconut, chilli and a final tempering of mustard seeds and curry leaves.

Here, the smooth coconut paste enriches the dal, while the leaves add a fresh, gently vegetal note. Dried prawns are an optional savoury addition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 14g protein, 34g carbs, 7g fat.

Most of each serving’s carbohydrate and protein comes from the toor dal; the coconut and cooking oil contribute much of the fat. Serve it with a moderate portion of rice or chapati and add vegetables for a more balanced plate.

The dal and its texture

Rinsing: Wash the toor dal several times before pressure-cooking to remove loose surface starch.

Mashing: Mash the cooked peas before adding the extra hot water. This helps create a cohesive curry, but you can leave a little texture rather than making it completely smooth.

Blend the coconut paste

Coconut paste: Grind the coconut, chilli, cumin and turmeric with just enough water to make a smooth mixture. A smooth paste disperses evenly through the dal.

Heat level: Start with one chilli if you prefer a milder curry, or use two for more heat.

Cook the drumstick leaves

Add the leaves after the coconut-seasoned dal has simmered for 5–7 minutes, then cook them for another 5–6 minutes. This gives them time to soften without losing their distinct character in the curry.

Freshness: Pick through the leaves and remove any tough stems before adding them.

Finish with the tempering

Mustard seeds: Heat the oil until the seeds crackle, then add the onions and curry leaves. Fry until the small onions are golden to build a fragrant finish.

Dried prawns: Roast them in the same pan after the onion tempering, using its remaining oil. They are optional, so the curry works without them too.

Rest and serve

Resting: Leave the finished curry for 20–25 minutes before serving, as directed, to let the flavours settle.

Pairing: Serve it with rice or chapati. A simple vegetable side can round out the meal and add freshness alongside the creamy dal.

Recipe notes & tips

• Rinse the toor dal thoroughly before pressure-cooking.
• Add hot water after mashing so the dal loosens without cooling sharply.
• Keep the heat low after stirring in the coconut paste.
• Taste the curry before serving and adjust the salt to suit your ingredients.
• Use the dried prawns only if you want their savoury flavour in the finished curry.

Variations

• Milder curry: Use one green chilli and leave out the dried prawns.
• Prawn finish: Add the optional dried prawns, roasting them briefly in the tempering pan.
• Coconut oil: Use coconut oil for the tempering to echo the coconut in the curry.
• Thicker dal: Add a little less of the hot water if you prefer a thicker consistency.
• Extra leaves: Increase the drumstick leaves for a greener curry, keeping an eye on the texture as they cook.

Common mistakes to avoid

• Undercooked dal: Pressure-cook until the peas are soft enough to mash easily.
• Lumpy paste: Blend the coconut mixture thoroughly with the measured water until smooth.
• Scorched paste: Keep the heat at its lowest when adding the coconut mixture.
• Overcooked leaves: Add them after the first simmer and cook for the stated 5–6 minutes.
• Burnt tempering: Add the onions and curry leaves as soon as the mustard seeds crackle.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan, stirring and adding a splash of water if the dal has thickened; heat until piping hot throughout.

Frequently asked questions