Parippu translates to Dal. Here Moong Dal/Split Green Gram is used to prepare Parippu Curry instead of the regular Arhar Dal/Split Pigeon peas. It is served over hot rice with a dollop of Ghee. The fragrance of roasted onions, curry leaves and coconut oil is absolutely irresistible!
- 100 gms Moong Dal/Split Green Gram
- 3 tbsps grated coconut
- 1/2 onion roughly chopped
- 1/4 tsp Jeera/Cumin seeds
- 3 green chillies
- 1/4 tsp Haldi /Turmeric powder
- 1 onion sliced thinly
- 1 sprig curry leaves
- 1 tbsp Ghee/clarified butter
- 1/4 tsp Mustard
Wash and pressure cook the Moong Dal. Grind together the coconut, green chillies, Jeera and roughly chopped onion to a smooth paste. Churn the Dal well and add the ground paste to it along with salt. Boil well. Heat Ghee in a pan. Add the mustard and after it splutters add the curry leaves and sliced onions. Roast to a rich golden brown. Drop the seasoning into the boiling Parippu Curry. Switch off and keep aside for ten minutes for the flavours to infuse before serving.