Parippu Curry / Dal curry is what we start with for Sadhya – A typical Kerala Rice Meal,
with drops of Ghee/Clarified butter on top, no other side dishes are required with rice if you make this humble but rich lentil dish….reminds me of Onam – a festival in Kerala , that day in a year when home makers compete to make maximum number of vegetable – dishes as possible and we enjoy that meal on a Banana Leaf…
Hot rice on Banana leaf , which cooks the leaf a bit and then the flavors & aroma of that leaf accompanies.
Moong dal / Cherupayar is what is used usually , in olden days whole Moong dal / Cherupayar is dry roasted first then lightly ground to remove the skin and then used to make this dish….that was really some hard work in there , now that we get moong Dal with out its skin , making this dish is really easy.
But I used Red Gram dal for this curry here with the same recipe how Malayalees makes Parippu Curry / Dal curry.
Moon Dal/ Toor Dal / Red Gram dal – 1 cup
Ginger – finely chopped 1/2 tsp (Optional)
Green chilies – 2 no’s slit
Tomato – 1/2 medium finely chopped -Optional (This is not used traditionally , I use it as it tastes even better with that slight sour flavor)
Coconut – 1/2 cup grated
Jeera/ Cumin seeds – 1 tsp
Small onion – 3to 5 no’s (Optional)
Curry Leaves – few leaves (Optional)
Turmeric Powder – 1/2 tsp
Green chili’s – 2 no’s
Coconut oil – 3 Tb sp
Mustard seeds – 1 tsp
Small onion – 3 to 5 no’s cut into halves
Dry Red chili’s – 2 no’s crushed
Curry Leaves – 1 to 2 springs
* Cook Dal/ lentils with 2 green chili’s , ginger and enough water (almost 2 to 3 cups) until nicely done, I used a pressure cooker till 2 whistles heard.
(if not using a pressure cooker , soak dal in water for 1/2 an hour to 1 hour and cook keeping it covered till nicely done)
*Grind to a smooth paste the ingredients given under grinding. (Coconut , Green chili’s , Turmeric Powder , cumin seeds/Jeera , curry leaves & small onions if using)
* Slightly Mash the cooked dal with a spoon and add in the ground paste , may add water if its needed , if you need it loose , bring to a boil and switch off the heat.
* Pop mustard seeds in an other pan , saute the chopped small onions till golden brown then add dry red chili’s and curry leaves and pour this over the dal mixture.
* Serve this hot with rice , drizzle few drops of Ghee on top of that hot rice.