Parippu Curry | Lentil Curry
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
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Servings
3
-
Calories
173 kcal
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Course
Main Course
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Cuisine
Indian
Parippu Curry | Lentil Curry
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Parippu Curry is simply a Moong Lentil Curry that is delicious and comforting. This lentil curry is also one of the popular ones that feature in the all-vegetarian festive feast called ‘Sadya,’ during Onam celebrations in Kerala.
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Ingredients
For pressure cooking lentils
- ⅓ cup moong dal 70 grams, (split & husked yellow mung lentils)
- 1 cup water
- ⅛ teaspoon turmeric powder or 2 pinches (ground turmeric)
For coconut paste
- ⅓ cup fresh grated coconut
- 1 green chili chopped or ½ to 1 teaspoon chopped
- ½ teaspoon cumin seeds
- 1 pearl onion - sliced or 2 tablespoons, sliced
- ¼ cup water - for grinding
Other ingredients
- ⅓ to ½ cup water - to be added later
- salt as required
For tempering parippu curry
- 1 tablespoon coconut oil or ghee
- ⅓ teaspoon mustard seeds
- 1 or 2 dry red chilies - broken and seeds removed
- 9 to 10 curry leaves
- 2 to 3 pearl onions - thinly sliced or ¼ cup sliced
Instructions
Pressure cooking moong lentils
- Rinse moong dal in water a couple of times. Then add rinsed moong dal in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1 cup water.
- Pressure cook on medium to high heat for 5 to 6 whistles or for 8 to 9 minutes.
- Once the pressure settles down, remove the lid and check the lentils. They should be softened and cooked thoroughly.
- Mash the cooked moong dal with a spoon or masher. Keep aside.
Making coconut paste
- Meanwhile, while the dal is cooking, take grated coconut, chopped green chillies, sliced pearl onion in a blender or grinder jar. For a spicy dal, you can add 2 green chilies or about 1 to 2 teaspoons chopped green chillies.
- Add cumin seeds and ¼ cup water.
- Grind to a smooth and fine paste. Add more water if required while grinding.
Making parippu curry
- Add this coconut paste to the mashed dal in the pressure cooker.
- Add ⅓ to ½ cup water.
- Season with salt as required.
- Mix well and keep the cooker on the stove top on a low to medium heat.
- Simmer for 7 to 8 minutes. Keep stirring at intervals so that the dal does not stick to the bottom of the cooker. After 7 to 8 minutes of simmering cover with a lid and set aside.
Tempering for lentil curry
- Heat coconut oil or ghee in a small pan or tadka pan.
- Add ⅓ teaspoon mustard seeds and let them crackle.
- Then add dry red chilies (broken and seeds removed), curry leaves and pearl onions (thinly sliced).
- Saute the onions stirring often till they turn golden.
- Once the onions turn golden, switch off the heat.
- Add the entire tempering mixture to the cooked lentils and mix well.
- Serve parippu curry with steamed rice.
Notes
- Instead of pearl onions, you can use shallots or regular onions.
- For coconut paste, add 2 tablespoons onions and for tempering, add ¼ cup thinly sliced onions
- Tur dal (pigeon pea lentils) can also be used instead of moong dal.
- Depending on the quality of moong dal, it can take less or more time for it cook in a pressure cooker.
- Use ghee if you do not have coconut oil. If you do not have ghee as well as coconut oil, then use any neutral flavored oil.
- While serving, you can drizzle some ghee on the dal and rice.
- Desiccated coconut or frozen coconut can be substituted if you do not have fresh coconut.
- For a no onion version, just skip them and make the lentil curry.
- The recipe can be doubled or tripled.
Nutrition Information
Show Details
Calories
173kcal
(9%)
Carbohydrates
20g
(7%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Sodium
455mg
(19%)
Potassium
95mg
(3%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
295IU
(6%)
Vitamin B1 (Thiamine)
0.03mg
Vitamin B2 (Riboflavin)
0.02mg
Vitamin B3 (Niacin)
35mg
Vitamin B6
0.04mg
Vitamin C
65mg
(72%)
Vitamin E
0.1mg
Vitamin K
1µg
Calcium
38mg
(4%)
Vitamin B9 (Folate)
361µg
Iron
1mg
(6%)
Magnesium
11mg
Phosphorus
25mg
Zinc
0.2mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 173 kcal
% Daily Value*
| Calories | 173kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 455mg | 19% |
| Potassium | 95mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 295IU | 6% |
| Vitamin B1 (Thiamine) | 0.03mg | |
| Vitamin B2 (Riboflavin) | 0.02mg | |
| Vitamin B3 (Niacin) | 35mg | |
| Vitamin B6 | 0.04mg | |
| Vitamin C | 65mg | 72% |
| Vitamin E | 0.1mg | |
| Vitamin K | 1µg | |
| Calcium | 38mg | 4% |
| Vitamin B9 (Folate) | 361µg | |
| Iron | 1mg | 6% |
| Magnesium | 11mg | 3% |
| Phosphorus | 25mg | |
| Zinc | 0.2mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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