Parippu Curry is simply a Moong Lentil Curry that is delicious and comforting. This lentil curry is also one of the popular ones that feature in the all-vegetarian festive feast called ‘Sadya,’ during Onam celebrations in Kerala.
Rinse moong dal in water a couple of times. Then add rinsed moong dal in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1 cup water.
Pressure cook on medium to high heat for 5 to 6 whistles or for 8 to 9 minutes.
Once the pressure settles down, remove the lid and check the lentils. They should be softened and cooked thoroughly.
Mash the cooked moong dal with a spoon or masher. Keep aside.
Making coconut paste
Meanwhile, while the dal is cooking, take grated coconut, chopped green chillies, sliced pearl onion in a blender or grinder jar. For a spicy dal, you can add 2 green chilies or about 1 to 2 teaspoons chopped green chillies.
Add cumin seeds and ¼ cup water.
Grind to a smooth and fine paste. Add more water if required while grinding.
Making parippu curry
Add this coconut paste to the mashed dal in the pressure 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 heat.
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 of simmering cover with a lid and set aside.
Tempering for lentil curry
Heat coconut oil or ghee in a small pan or tadka pan.
Add ⅓ teaspoon mustard seeds and let them crackle.
Then add dry red chilies (broken and seeds removed), curry leaves and pearl onions (thinly sliced).
Saute the onions stirring often till they turn golden.
Once the onions turn golden, switch off the heat.
Add the entire tempering mixture to the cooked lentils and mix well.
Serve parippu curry with steamed rice.
Notes
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
Tur 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.
Desiccated coconut or frozen coconut can be substituted if you do not have fresh coconut.
For a no onion version, just skip them and make the lentil curry.