Kerala Style Parippu Curry/Dal Curry
- luvlittlehearts
- Sep 23, 2016
- 1 min read
Ingredients:
Moong dhal/cheru payaru parippu-1 cup
Water-3 cups
Turmeric- ½ teaspoon
Green chillies-2 Salt- to taste
To Grind: (optional)
Garlic- 2-3 cloves
Jeera- ¼ teaspoon
Grated coconut – ½ cup
To Temper:
Oil/ghee- 1 tablespoon
Mustard seeds- ½ teaspoon
Pearl onion (finely chopped) - 1 teaspoon Garlic, chopped- 1 clove
Jeera- ¼ teaspoon
Curry leaves- 1 sprig
Dry red chilli-2
Method: Dry roast the moong dhal in medium flame till slight golden color appears. Then add water, turmeric, green chillies and cook till mushy. Mash the cooked dhal with the backside of ladle/ masher. Grind garlic, jeera and coconut as a coarse paste and add with dhal (optional). Add enough salt and water and cook till it boils. In a pan heat ghee/oil and add mustard seeds garlic and chopped pearl onions. When mustard seeds starts to splutter add the cumin seeds, dried red chillies and curry leaves and switch off the gas. Add the tempering over the dhal mixture and mix well.
Happy Cooking!
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