Parippu Curry

🔥 Prep

• Rinse the 150 g Moong Dal thoroughly under running water until the water runs clear.
• Measure out 400 ml Water for cooking the dal.
• Grate the 4 tbsp Grated Coconut (if using fresh coconut, grate it now).
• Peel the 3 cloves Garlic and slice the 2 pcs Green Chillies (slit lengthwise or chop roughly).
• Measure out 1 tsp Cumin Seeds, 1 tsp Mustard Seeds, 1 tsp Salt, and 1 tbsp Ghee.
• Count out 10 pcs Curry Leaves.

🔥 Cook

• 1. Add the rinsed 150 g Moong Dal and 400 ml Water to a pressure cooker or heavy-bottomed pot.
• 2. Cook the dal on medium-high heat for 3 whistles (approx. 10-12 minutes) in a pressure cooker, or simmer covered for 20-25 minutes in a pot until the lentils are completely soft and mushy.
• 3. Once pressure releases naturally, open the lid and mash the cooked dal thoroughly with the back of a spoon or a potato masher until smooth. Stir in 1 tsp Salt.
• 4. In a small blender or mixer jar, combine the 4 tbsp Grated Coconut, 1 tsp Cumin Seeds, 3 cloves Garlic, and 2 pcs Green Chillies with 2-3 tbsp water. Grind to a smooth, fine paste.
• 5. Pour the ground coconut paste into the mashed dal. Mix well and bring the mixture to a gentle boil on medium heat for 3-4 minutes. Adjust consistency with hot water if too thick; turn off heat.
• 6. Heat 1 tbsp Ghee in a small tadka pan over medium heat.
• 7. Add 1 tsp Mustard Seeds and allow them to splutter for 10-15 seconds.
• 8. Add the 10 pcs Curry Leaves and fry for 5-10 seconds until crisp and fragrant. Immediately pour this tempering over the cooked dal.
• 9. Cover the pot with a lid for 2 minutes to trap the aromas.

🔥 Serve

• Serve hot in a bowl, drizzled with an extra teaspoon of ghee if desired.
• Accompany with steamed Kerala Matta Rice or white rice, Pappadam, and a side of Thoran (stir-fried vegetables) or Pickle.
• Traditionally eaten mixed with rice and a dollop of ghee using the right hand.