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Kerala parippu curry

Moong dal with coconut

Kerala parippu curry
Photo: Varghesepunnamada, CC BY-SA 4.0, Wikimedia Commons

Ingredients

For 4 servings. 1 serving = 1 adult; a 6-year-old eats about half.

  • Moong dal (split yellow)160 g
  • Frozen grated coconut60 g
  • Garlic4 cloves
  • Shallots (kunjulli)40 g (~3½)
  • Cumin seeds (jeerakam)¾ tsp
  • Turmeric powder½ tsp
  • Green chillies1
  • Ghee2¾ tsp
  • Mustard seeds½ tsp
  • Curry leaves¾ sprig
  • Dried red chillies1
  • Salt1 tsp

You need

  • Pressure cooker (3–5 L)
  • Mixer-grinder with small and large jars
  • Small tempering pan (tadka pan)
  • Sharp knife and chopping board
  • Sieve or colander
  • Whisk or fork
  • Measuring cups and spoons

Method

  1. Rinse 160 g moong dal in a sieve 2 to 3 times until the water runs almost clear.
  2. Put the dal in the pressure cooker with ½ tsp turmeric, 1 tsp salt and 640 ml (about 2½ cups) water. Cook on medium-high until the first whistle, then medium for 1 more whistle. Turn off and let the pressure drop by itself (about 8 minutes).
  3. While it cooks, grind 60 g coconut, ¾ tsp cumin seeds and 4 cloves garlic with 120 ml (about ½ cup) water in the small mixer jar to a smooth paste (about 30 seconds). Thinly slice 40 g (~3½) shallots.
  4. Open the cooker and whisk the dal until smooth. Stir in the coconut paste and simmer on medium for 3 minutes, until it bubbles and the raw coconut smell is gone. Add a splash of hot water if it is too thick to pour.
  5. For a toddler, take out their portion now. Then add 1 green chilli (slit lengthways) to the rest and simmer 2 more minutes.
  6. Tempering: heat 2¾ tsp ghee in the small pan on medium. Add ½ tsp mustard seeds and wait until they pop (about 30 seconds).
  7. Add the shallots and fry for 2 to 3 minutes until golden at the edges. Add 1 dried red chilli and ¾ sprig curry leaves for 10 seconds until they crackle, then pour over the dal.

Tips

  • Mild and soft, so this is a good first dal for toddlers. Leftovers keep 3 days in the fridge; reheat until steaming hot with a splash of water.

Keeping and freezing

  • Fridge: keeps 3 days in a lidded box. Cool it within an hour of cooking.
  • Freezer: freezes well for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot.

Good to know

  • Contains: milk / dairy.
  • Asthma: buy frozen grated coconut without sulphites (220–228).
  • Toddlers: take their portion out before adding chilli or pepper.