Ingredients

• 1 cup - green gram dal (moong) (wash in water, and soak for 2-3 hours)
• 1 inch piece - ginger, peeled
• 3 - green chillies
• 2-3 flakes - garlic
• 1 stalk - curry leaves
• 1 tbsp - coriander leaves, finely chopped
• 1/2 tsp - red chilli powder
• 1/2 tsp - turmeric powder
• 1/2 tsp - coriander seed (dhania) powder
• 1/4 tsp - garam masala powder
• 1/2 tsp - cumin powder
• 1/2 tsp - each cumin and mustard seeds
• 3-4 pinches - asafoetida powder
• 3-4 pinches - cinnamon-clove powder
• salt to taste
• 3 tbsp - ghee
• 2 tbsp - lemon juice
• 4 cups - water

How to Make Parippu Curry

• Grind ginger, garlic and 2 chillies to a paste and keep it aside.
• Boil water, add moong and cook it covered.
• Reduce to a low flame, and cover and cook moong till done.
• The moong should be mushy, and not too hard.
• Make a paste of all dry masalas, except, clove powder and asafoetida.
• Heat the remaining ghee in a pan.
• Add seeds, asafoetida, cinnamon-clove powder.
• Add curry leaves, allow it to splutter.
• Add slit green chilly, masala paste, stir fry till the ghee separates.
• Add salt, lemon juice, pour over cooked moong.
• Stir and continue to simmer it for 2-3 mins.
• Serve hot with paratha, roti, or steamed rice.