parippu curry recipe, moong dal curry recipe
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5 from 4 votes

Parippu Curry

Kerala Parippu Curry is a delicious moong dal curry made with coconut and spices. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: main course
Cuisine: kerala, south indian
Diet: gluten-free, vegan, vegetarian
Servings: 3
Calories: 174kcal
Author: Dassana Amit


for pressure cooking moong dal

  • cup moong dal or 70 grams moong dal - yellow mung lentils
  • 1 cup water
  • teaspoon turmeric powder or 2 pinches turmeric powder

for coconut paste

  • cup fresh grated coconut
  • 1 green chili, chopped
  • ½ teaspoon cumin seeds
  • 1 pearl onion - sliced
  • ¼ cup water for grinding

other ingredients

  • ⅓ to ½ cup water to be added later
  • salt as required

for tempering parippu curry

  • 1 tablespoon coconut oil or ghee
  • teaspoon mustard seeds
  • 1 or 2 dry red chilies - broken and seeds removed
  • 9 to 10 curry leaves
  • 2 to 3 pearl onions - thinly sliced


pressure cooking moong dal

  • Rinse ⅓ cup moong dal (70 grams) in water a couple of times. Then add rinsed moong dal in a 2 litre pressure cooker. Also add ⅛ teaspoon turmeric powder (2 pinches) and 1 cup water.
  • Pressure cook on medium to high flame for 5 to 6 whistles or for 8 to 9 minutes.
  • Once the pressure settles down, remove the lid and check the dal.
  • Mash the cooked moong dal with a spoon or masher. Keep aside.

making coconut paste

  • Meanwhile, while the dal is cooking, take ⅓ cup grated coconut, 1 green chili (chopped), 1 pearl onion (sliced) in a grinder jar. For a spicy dal, you can add 2 green chilies.
  • Add ½ teaspoon cumin seeds and ¼ cup water.
  • Grind to a smooth paste. Add more water if required while grinding.

making parippu curry

  • Add this coconut paste to the mashed dal in the cooker.
  • Add ⅓ to ½ cup water. 
  • Season with salt as required.
  • Mix well and keep the cooker on the stove top on a low to medium flame.
  • Simmer for 7 to 8 minutes. Keep stirring at intervals so that the dal does not stick to the bottom of the cooker. After 7 to 8 minutes cover and keep aside.

tempering for parippu curry

  • Heat 1 tablespoon coconut oil or ghee in a small pan or tadka pan.
  • Add ⅓ teaspoon mustard seeds and let them crackle. 
  • Then add 1 or 2 dry red chilies (broken and seeds removed),9 to 10 curry leaves
 and 2 to 3 pearl onions (thinly sliced).
  • Saute the onions stirring often till they turn golden.
  • Once the onions turn golden, switch off the flame.
  • Add the tempering mixture to the dal and mix well. 
  • Serve parippu curry with steamed rice.


Some tips & suggestions
  • Instead of pearl onions, you can use shallots or regular onions.
  • For coconut paste, add 2 tablespoons onions and for tempering, add ¼ cup thinly sliced onions
  • Arhar dal (pigeon pea lentils) can also be used instead of moong dal.
  • Depending on the quality of moong dal, it can take less or more time for it cook in a pressure cooker.
  • Use ghee if you do not have coconut oil. If you do not have ghee as well as coconut oil, then use any neutral flavored oil. 
  • While serving, you can drizzle some ghee on the dal and rice plate. 
  • Desiccated coconut can be substituted if you do not have fresh coconut. 
  • For a no onion version, just skip them and make the dal curry. 
  • Recipe can be doubled or tripled. 


Calories: 174kcal | Carbohydrates: 20g | Protein: 7g | Fat: 8g | Saturated Fat: 7g | Sodium: 455mg | Potassium: 75mg | Fiber: 4g | Sugar: 3g | Vitamin A: 290IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 35mg | Vitamin B6: 1mg | Vitamin C: 64mg | Vitamin K: 1µg | Calcium: 26mg | Vitamin B9 (Folate): 361µg | Iron: 1mg | Magnesium: 5mg | Phosphorus: 16mg | Zinc: 1mg