Attempts at a Sadhya- Part 2: Parippu Dal Curry

Find more Sadhya Recipes 

Beans and Cauliflower Thoran

Rice Payasam or Kheer

Pulli Inji

Parippu Dal Curry

I find this to be one of the most comforting and easy recipes in the Sadhya menu. Parippu Dal Curry is a moong dal curry with coconut blended into it. It has a lovely nutty flavour to it and goes well with rice and poppadum.

You will need :

1/2 cup moong dal
1 tsp coconut oil (optional)
3 1/2 cups water
1 1/2 cup grated fresh coconut
1 inch piece of ginger-peeled and finely chopped
1 green chilli
1 tsp cumin seeds
5-6 small onions- peeled and sliced
A sprig of curry leaves
1 tbsp ghee/ clarified butter
1/2 tsp mustard seeds
1 dried red chilli
salt to taste
1/2 tsp turmeric

Let’s start!

Place a thick bottomed pressure cooker on medium high heat and add coconut oil. Next add the moong dal and fry for 3-4 minutes. Note that this is dry, unwashed dal that needs to be either dry roasted (skip adding the coconut oil, of course) or fried in the coconut oil so that it becomes toasty and golden in colour.

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Fried moong dal

You will be able to take in the nutty aroma soon and that’s when you add the water, salt and turmeric. Cover and pressure cook for 2-3 whistles. Remove the pressure cooker from heat and let it cool down. Till then grind the coconut, ginger, green chilli and cumin together in a mixie/blender/ processor. I added a bit of salt too. You may need to add some water to make a better paste.

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Blend coconut, ginger and cumin together

Once the pressure releases in the cooker, check the dal and mash it using the back of a ladle or a spoon. It should be well cooked, you’ll just need to give it a good mix. I sometimes need to add half a cup of water incase the dal is too thick. Next add the coconut paste to the dal, mix well and cook on low heat for 4-5 minutes while you prepare the tempering.

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Soak the small onions or the ulli as they are called in Malayalam, in cold water for 5-10 minutes. This helps in peeling the onions easily because cleaning and peeling small onions is a tiresome and intricate task. Slice the onions.

In a small pan, heat the ghee and add the mustard seeds. Once they crackle, add the sliced onions, curry leaves and dried red chilli. Fry for 3-4 mins and add to the dal. Take the dal off the heat and it’s ready.

Parippu Dal curry is now done. Enjoy with some steamed rice and poppadum!

 

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A mini Sadhya at home with Parippu dal, poppadum, puli inji, beans thorana and steamed rice

 

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