Servings
Font
Back
4.8 from 15 votes

Parippu - Kerala Style Dal Curry

A rich and creamy coconut lentil curry from India's south, Kerala.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Calories: 381 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. 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.)
  2. 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.
  3. Tip the tadka into the dal (reserve a little for garnish) and stir in well.
  4. 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

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

% 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.