Ingredients

• 1 cup - pigeon pea/toor daal
• 1 - tomato, chopped
• To be roasted and ground:
• 1.5 cups - grated coconut
• 5 to 6 : shallots
• 5 to 6 - garlic cloves
• 1/4 inch - chopped ginger
• 1 sprig - curry leaves
• 1/4 tsp - turmeric powder
• 1/2 tsp - chilli powder
• 1 tsp - coriander powder
• Salt - to taste
• For tempering:
• 1 tbsp - oil
• 1/2 tsp - mustard
• 2 - shallots, thinly sliced
• 2 - broken red chillies
• 1 sprig - curry leaves

How to Make Parippu Varutharachathu

• Take a pan and put the lentils, chopped tomatoes into it, along with adequate water. Cook, till done. Keep aside.
• Heat 2 tsps of oil in a pan. Add the grated coconut, shallots, garlic, ginger and curry leaves. Roast it, till it turns brown.
• Add turmeric, chilli and coriander powder. Roast on slow fire, till the raw smell goes.
• Switch off heat and let it cool in a plate.
• Once cool, grind to a smooth, fine paste, by adding very little water.
• Add the ground paste to the cooked lentils, along with salt and mix well. Add water as required.
• When the mixture comes to a boil and oil comes to the surface, turn off the heat.
• For tempering:
• Heat the oil and add the mustard seeds. When they start to crackle, add the sliced shallots, curry leaves and red chillies for a minute.
• Pour this on top of the lentil curry. Serve hot with rice.
• Recipe Courtesy: Mareena's Recipe Collections