Parippu - Kerala Style Dal Curry
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4
-
Calories
381 kcal
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Course
Main Course
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Cuisine
Indian
Parippu - Kerala Style Dal Curry
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A rich and creamy coconut lentil curry from India's south, Kerala.
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Ingredients
- 1 cup moong dal
- 1 cup coconut milk
- 1 tsp turmeric powder
- cilantro (for garnish - optional)
For the Tadka
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 3 dried red chillies
- 10 curry leaves (fresh)
- 1 shallot (large, finely diced) (or 1/3 cup red onion)
- 1 green chilli (finely sliced)
- 1/2 tsp chilli powder
- 1 tsp salt
- 1 small tomato (diced)
Instructions
- Add the moong dal, coconut milk and turmeric to a pan. Pour over 2 cups of water. Bring to a boil then reduce the heat to very low so that it's very gently bubbling.Cover and cook for 35 minutes until the dal is soft and creamy, then remove from the heat.NOTE: you will most likely need to add more water during the cooking if the dal becomes too thick. The consistency should be similar to a creamy soup, so adjust accordingly. (See video recipe for a guide.)
- Using a wok or deep frying pan over a moderate heat, add the ghee an let it get hot.Add the cumin seeds, mustard seeds and dried chillies and let them sizzle for 20 seconds.Add the curry leaves and let them splutter briefly before adding the shallots, followed by the green chilli, chilli powder, salt and then finally tomato. Stir and reduce the heat to low - let this all sizzle for 1 minute, stirring constantly.Remove from the heat.
- Tip the tadka into the dal (reserve a little for garnish) and stir in well.
- When you're ready to serve, heat the tadka until it starts to sizzle again and then pour ot over a serving bowl of hot dal. Sprinkle with fresh cilantro if you like.
Notes
- Cooking in the Instant Pot
- Change the tadka ingredients
- Serving suggestions
- Storage
- The lentils break down quickly, so only need around 10 minutes of high-pressure cooking. Then, follow the same method for the tadka.
- You can change the flavour by choosing your favourite whole or ground spices or fresh ingredients for the. Try some of these suggestions:Whole or ground spices: Cloves, cardamom, black cardamom, cinnamon, poppy seeds, fenugreek seeds, fennel seeds, aniseed, nigella seeds, coriander seeds/powder, paprika, garam masalaFresh ingredients: ginger, garlic, carrot, celery, radish, caramelised onion, scallion
- Serve parippu with fluffy basmati rice or a selection of Indian breads like roti, paratha, idli, dosa or uttapam.
- Parippu curry will work excellently on its own as a main course and also alongside other veg or non-veg Indian and Sri Lankana dishes
- Parippu stays fresh in the fridge for 4-5 days in a sealed container
- Freeze in portions on its own or with a little rice. The two will cook evenly in the microwave. Parippu will freeze for 3+ months.
Nutrition Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
37g
(12%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
15g
(75%)
Cholesterol
19mg
(6%)
Sodium
651mg
(27%)
Potassium
241mg
(7%)
Fiber
6g
(24%)
Sugar
3g
(6%)
Vitamin A
650IU
(13%)
Vitamin C
57mg
(63%)
Calcium
49mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 19mg | 6% |
| Sodium | 651mg | 27% |
| Potassium | 241mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 650IU | 13% |
| Vitamin C | 57mg | 63% |
| Calcium | 49mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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