A delicious dal curry in Kerala cuisine. Goes as a main curry with rice / fish curry meals. Not recommending this recipe for Onam / Vishu feast (Kerala sadya).
Serves: 3 - 4
For dal (parippu):
100 g (1/2 cup) tur dal or moong dal (split yellow dal)
300 ml ( 3 cups) water
1/2 teaspoon turmeric powder
1/2 teaspoon oil
1 teaspoon milk
2 green chillies (2 big size or 3 small size)
Wash and soak moong dal / tur dal in 300 ml (3 cups) water for half an hour and pressure cook along with turmeric powder, oil, green chillies and milk for 20 minutes or until done and soft (Reduce heat from high after 2 nd whistle (2 quick whistles) and cook on a medium heat for 15 minutes. Do not open the lid. Allow the cooker to cool naturally).
For coconut paste:
4 -5 tablespoon (45 – 60 g) grated coconut
4 shallots (chuvannulli / sambar onion), chopped
1 teaspoon jeera (cumin seeds)
2 tablespoon water
Make a fine paste of above ingredients in a small mixer bowl with 2 tablespoon water.
In vessel or pan, mix cooked dal with coconut paste. Adjust the consistency of the dal with ¼ cup (50 ml) warm water. Add salt to taste. Mix all the ingredients well. Consistency of the dal should be of pouring consistency and also not very thin. Cover with a tight lid and cook on a low heat for 10 minutes (until dal and coconut paste well combined). Switch off the heat.
Cooking oil - 1 tablespoon
Mustard – 1 teaspoon
Curry leaves – 6
Small onion – 5 - 8, cut into thin slices
Dried red chilli – 2, halved
In a kadai / frying pan, heat oil on a medium heat. Add mustard seeds. When they splutter , add curry leaves, halved red chilli and small onion slices . Fry for 10 minutes or till fragrant and color changes /crisp. Pour this seasoning over parippu curry and serve with Rice / fish curry meals..