Kerala Parippu Curry (South Indian Dal with Coconut)
Servings: 6 servings
Calories: 120 kcal
This authentic Kerala parippu recipe (Kerala-style moong dal curry) is traditional South Indian comfort food at its best. The coconut and lentil dish comes together in under 30 minutes with just a handful of ingredients. The distinctive flavors of curry leaves and coconut oil create a dal that's satisfying, delicious and simple dal.
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Ingredients
- 1 cup split moong dal (cheruparippu)
- 3 cups water
- 1 teaspoon salt
- ¼ teaspoon turmeric powder
- ½ cup grated coconut fresh or frozen [See Note 1]
- ¼ teaspoon cumin seeds
- 1 to 2 green chilli slit lengthwise - serrano, jalapeno, or Thai - to taste [See Note 2]
- 2 to 4 tablespoon water
- 1 tablespoon coconut oil [See Note 3]
- 12 curry leaves fresh
- 2 tablespoon shallots or red onions, finely chopped [See Note 4]
Instructions
- Roast 1 cup split moong dal in a dry skillet without any oil over medium heat. Stir frequently until fragrant, about 2 to 3 minutes. Don't let it brown. Allow to cool a bit and rinse well. Add 3 cups water, 1 teaspoon salt, and ¼ teaspoon turmeric powder to a pressure cooker or large pot. Stir in the lentils.
- Instant Pot: Pressure cook the yellow split peas for 4 minutes and do a natural release of pressure. Stovetop Pressure Cooker: pressure cook the dal for 2 whistles and let the pressure release on its own.Stovetop in a Pot: Bring the contents of the pot to a boil, reduce the heat, cover and cook for 25 to 30 minutes or until the dal is soft but not falling apart.The dal should be thick, not too runny. If it's too thick, add ¼ cup of boiling water.
- While the dal is cooking, blend the ½ cup grated coconut, ¼ teaspoon cumin seeds, and 1 to 2 green chilli until smooth. You'll probably need to add 2 to 4 tablespoon water to get the coconut to grind properly. Add just enough water to get the mixture moving and grind to a smooth paste. Don't add too much water. I prefer a smooth consistency. Some people like it to be slightly grainly. Set aside.
- Heat a small frying pan over medium high heat. Once the pan is hot, heat 1 tablespoon coconut oil. Add the 12 curry leaves and stir briefly. Add the 2 tablespoon shallots and saute until golden brown. Set aside.
- Add the coconut mixture to the dal, stir and heat through. Stir in the onion mixture. Serve over hot rice, topped with a teaspoon of ghee and a fried pappadum on the side.
Notes
Note 1: Fresh coconut is best, but frozen works well too. If using desiccated (dried, unsweetened) coconut, hydrate it in warm water for about 10 to 15 minutes. Gently squeeze out any remaining liquid before using.
Note 2: Add more green chili as needed. The spice level should be medium.
Note 3: Coconut oil adds authentic flavor, and I recommend using it, but it can be substituted with ghee or vegetable oil.
Note 4: The addition of shallots is optional. Some families use them, and some do not. My mom does not use shallots or onions, but I have aunts who do. I like the shallots because of their flavor.
Nutrition
Serving: 0.75 cup | Calories: 120 kcal | Carbohydrates: 22 g | Protein: 6 g | Fat: 6 g | Sodium: 387 mg | Fiber: 5 g
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