Parippu curry or lentil curry is the main item in any Sadya. Lentils are so nutritious. They have the third highest level of protein after soybeans & nuts. They also contain dietary fiber, folate, vitamin B & Several other essential minerals. That's why babies are given rice and lentil as their first solid food.
For parippu curry, broken moong dal (green gram) with or without skin is used. You can also use whole moong dal instead. If you are using whole moong dal you have to soak it overnight before cooking.
INGREDIENTS
Moong dal - 1 cup
Coconut - 1/2 cup
Cumin seeds - 1tsp
Turmeric powder - 1/2 tsp
Garlic - 1-2 cloves
Green chilli - 2 slit lengthwise
Mustard seeds - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
Oil / Ghee - 1 Tbsp
METHOD
Wash and soak the dal for 15 minutes. If you are using whole moong remember to soak it overnight or it may take too much time to get cooked. Pressure cook the dal. Grind coconut, cumin seeds, turmeric powder & garlic cloves. Mash the cooked dal, add little more water and boil it with a bit of turmeric powder & slit green chilli. When it starts boiling add the coconut paste. The gravy should be not too thick or not too thin. If you had added more water let it boil off before adding the coconut paste. Do not boil too much after adding coconut paste or will curdle. When the bubble starts forming switch off the stove and set aside from the heat. In another pan heat oil or ghee. Splutter mustard seeds, curry leaves & red chilli. Add it to the dal curry. If you are not using ghee for spluttering mustard seeds add 1 tsp of ghee to the curry and let it remain closed for a couple of minutes before serving. Serve with hot rice with a small drop of ghee and pappad.
For parippu curry, broken moong dal (green gram) with or without skin is used. You can also use whole moong dal instead. If you are using whole moong dal you have to soak it overnight before cooking.
INGREDIENTS
Moong dal - 1 cup
Coconut - 1/2 cup
Cumin seeds - 1tsp
Turmeric powder - 1/2 tsp
Garlic - 1-2 cloves
Green chilli - 2 slit lengthwise
Mustard seeds - 1 tsp
Dry red chilli - 2
Curry leaves - 1 twig
Oil / Ghee - 1 Tbsp
METHOD
Wash and soak the dal for 15 minutes. If you are using whole moong remember to soak it overnight or it may take too much time to get cooked. Pressure cook the dal. Grind coconut, cumin seeds, turmeric powder & garlic cloves. Mash the cooked dal, add little more water and boil it with a bit of turmeric powder & slit green chilli. When it starts boiling add the coconut paste. The gravy should be not too thick or not too thin. If you had added more water let it boil off before adding the coconut paste. Do not boil too much after adding coconut paste or will curdle. When the bubble starts forming switch off the stove and set aside from the heat. In another pan heat oil or ghee. Splutter mustard seeds, curry leaves & red chilli. Add it to the dal curry. If you are not using ghee for spluttering mustard seeds add 1 tsp of ghee to the curry and let it remain closed for a couple of minutes before serving. Serve with hot rice with a small drop of ghee and pappad.
This looks fabulous! I am researching authentic Indian recipes that are light and healthy. This looks just about right. I am hosting a couple from India and they are desperate for good food. We Minnesotans cook food that that is WAY too bland. I love Thai food and have been learning how to cook it. Now I am eager to start learning about Indian cuisine. I have a few questions. Is Moong dal a lentil? Is the coconut shredded or is it the thick coconut milk? What kind of green chili? Are we talking Jalapeño or a thai green chili? Please define what a curry leaf/twig is? I learned in Thai cooking that a kaffir lime leaf is defined differently here in mn. That recipe called for 1 leaf, but in actuality it was about 7 leaves or a twig! :) Thank you for your patience with me. I am eager to learn and fully realize I have a LOT to learn.
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