Parippu Curry | പരിപ്പ് കറി

Ingredients

• 1.5 cup Moong Dal (Small yellow lentils or yellow split mung beans)
• 1.5 cup Water
• 1.5 tbsp Turmeric (Also known as haldi)
• 1 tsp Ghee
• 1.5 cup Coconut, grated
• 1.5 tsp Cumin seeds
• 2 tsp Green chillies
• 2 unit Shallots
• 2 unit Garlic pods
• 0.5 tsp Mustard seeds
• 1 tbsp Coconut oil
• 2 unit Dried red chillies
• 10 leaves Curry leaves

Instructions

1. 1In a pan, roast the moong dal over low heat until it becomes aromatic. Ensure the color does not change during this process.
2. 2Once the dal cools, wash it thoroughly. In a pressure cooker, combine the washed dal with a pinch of turmeric, salt to taste, and a few curry leaves. Cook for one whistle.
3. 3In a mixer grinder, combine cumin seeds, turmeric, green chillies, shallots, garlic pods, and grated coconut. Grind with a little water to form a thick paste.
4. 4Add water to the cooked dal and heat for 2 minutes. Once it begins to boil, incorporate the coconut mixture. Boil for an additional 3-4 minutes, then turn off the heat.
5. 5In a pan, heat ghee and coconut oil. Add mustard seeds and allow them to crackle. Add grated coconut and shallots, frying until golden brown. Incorporate curry leaves and dried red chillies. Pour the tempering over the dal.