Parippu Curry

About Parippu Curry

Parippu curry, also known as dal curry, is a beloved and staple dish in South Indian and Sri Lankan cuisine. This comforting vegetarian dish is primarily made from yellow split peas, although other lentils like red lentils can also be used. The split peas are cooked until they become soft and creamy. To prepare parippu curry, the cooked lentils are typically tempered with a mixture of spices and aromatics like mustard seeds, cumin seeds, curry leaves, dried red chilies, and sometimes, garlic and onions. This tempering process infuses the lentils with a rich and aromatic flavor. The consistency of parippu curry can vary from region to region and personal preference. It can be served with steamed rice or as an accompaniment to various Indian bread like chapati or dosa. The flavor profile of parippu curry is a delightful balance of earthy lentils and the vibrant, spicy notes from the tempering, making it a comforting and nutritious dish that's enjoyed by many. Parippu Curry is basically a Moong Lentil Curry, tempered in a typical South Indian style. It has a good dose of coconut, just like any other dish in this part of our country, and other spices. Parippu Curry is one of the popular recipe in Kerala made using dal and it is one of the main dish in the Onam Sadya. A Very delicious dal to mix with hot steaming rice. One of the major limelight of Onam festival is the Sadya which is also referred as Onasadya. A versatile of Kerala delicacies are served on a banana leaf. Sadya means ‘banquet’, an elaborate vegetarian meal of lentils, curries, pickles etc. in this elaborate meal, Parippu curry takes the main place. Parippu Curry dal works so well because it’s a filling, satisfying dish, so comforting with its rich, creamy sauce and spiced buttery ‘tadka’ drizzle. A dish so complete in flavour, fragrance and texture. Perfect for a light lunch on its own with rice or breads or as part of a larger offering of curries and vegetable dishes.

Ingredients

How to Make Parippu Curry (Stepwise Photos)

To Boil the Dal:

1. In a bowl, take ½ cup Masoor dal, 1 cup moong dal and 2 cups toor dal. Rinse the dal a couple of times and soak it in water for 3-4 hours.
   
2. Take a pan, and add water and the soaked dal, next add 2-3 slit green chillies, 1 tbsp grated ginger and ½ tsp turmeric.
   
3. Cover the pan and let it boil for 25-30 minutes or till the dal is mashy. Alternatively, you can also pressure cook the dal on medium heat for 2-3 whistles.
   

For Tadka:

1. Heat 2 tablespoons coconut oil in a pan.
   
2. Next add
   ½ tsp cumin seeds
   ½ tsp mustard seeds
3. Give it a stir and add 1 tsp urad dal
   
4. Next Add
   2-3 roughly chopped garlic cloves
   1-2 slit green chillies
   6-8 curry leaves
   1-2 dried red chillies
   
5. Add a little more oil and add 1 small chopped onion and ½ tbsps fresh coconut slices.
   
6. Add the boiled dal and give it a stir.
7. Add salt to taste, give it a nice mix and serve the curry. While serving, you can drizzle a bit of ghee on the lentil curry.