Keral-style Lentil curry
comforting parippu curry is must in Kerala special sadya. Without many ingredients, dal curry is super easy to make and tastes delicious.
CAN I SKIP SOAKING DAL?
Yes, soaking is optional but helps for mushy dal.
Can I use toor dal?
Traditionally moong dal is used for Kerala paruppu curry. For homestyle curry you can use any dal of your choice.
WILL IT BE SPICY?
No, pasi paruppu dal is with a subtle taste. If you prefer spicy paruppu curry adjust the chilli accordingly.
SHOULD I ADD THE GHEE TEMPERING?
For authentic Kerala lentil curry I have used coconut oil. You can use any oil of your choice. Serve it with a dallop of ghee
Can I skip coconut
Coconut gives the best flavour for the curry. Skipping it will alter the dal taste.
Can I skip onion?
Onion is optional. You can skip and prepare the curry
Ingredients
pressure cook
1/4 teaspoon sesame oil 1/2 cup moong dal 1+1/2 cup water 1/4 teaspoon turmeric powder 1/2 cup moong dal
to grind
1/3 cup coconut 1 green chilli 1/2 teaspoon cumin seeds 2 small onion
parippu curry
required salt
to temper
1 tablespoon coconut oil 1/2 teaspoon mustard seeds curry leaves few 2 red Chilli 15 small onion
how to make Nadan Kerala parippu curry with step-by-step pictures
First, wash moong dal with enough water
add hot water, sesame oil, and turmeric powder; soak for 3o minutes
Pressure cook for 5 whistles and simmer for 1 minute
Grind coconut, green chilli, cumin seeds, small onion, and water
Mash and mix cooked dal
Furthermore, add hot water and mix well
Add ground coconut, water and required salt; mix well
Boil for 8 minutes. Mix well in between
Add coconut oil to a pan and heat
Furthermore, add mustard seeds; splutter
Add red chilli and curry leaves; mix well
Add small onions; mix well and saute till they turn translucent
Transfer to the dal
