Ingredients

• 1 cup (100 g ) - Green gram dal (Moong dal), washed
• 2.5 cups (300 ml) - Water
• 1/2 tsp - Cooking oil
• 2 pinches (or 1/4 tsp) - Turmeric powder
• 3/4 tsp (or to taste) - Salt
• 2-3 tsp - Ghee
• For Coconut Paste:
• 1/2 cup (5 tbsp) - Fresh coconut
• 1 big or 2 small - Green chillies (grated)
• 1 tsp - Jeera (cumin seeds)
• 1 pinch - Turmeric powder
• 3 tbsp - Water
• Make a smooth and thick paste in a mixer

How to Make Kerala Parippu Curry

• Wash dal. Drain out water. Spread it over a kitchen towel for drying.
• Roast the dal in an iron kadai on a low to medium heat till it becomes light golden in colour, while stirring constantly. Remove from heat.
• Place the dal in a pressure cooker with 2.5 cups / 300 ml of water. Add oil and turmeric powder. Reduce the heat to low after 2nd whistle and cook for 10 minutes. Allow the cooker to cool naturally.
• Add the coconut paste into the dal. If the cooked dal is very thick in consistency and without any dal stock (cooked water), then adjust with 1/2 cup (100 ml) water along with coconut paste. If the cooked dal is medium thick (almost pouring consistency), then add 1/4 cup (50 ml) water.
• Add salt to taste, mix well and boil on a low heat for 10 minutes. Parippu curry should be medium thick in consistency (not like normal north Indian dal).
• Serve with rice. Sprinkle 1 tsp ghee when serving.
• Recipe Courtesy: Niya's World