Ingredients:

• 1 cup (100 g ) – Green gram dal (Moong dal), washed
• 2.5 cups (300 ml) – Water
• 1/2 tsp – Cooking oil
• 2 pinches (or 1/4 tsp) – Turmeric powder
• 3/4 tsp (or to taste) – Salt
• 2-3 tsp – Ghee
• For Coconut Paste:
• 1/2 cup (5 tbsp) – Fresh Coconut
• 1 big or 2 small – Green chillies (grated)
• 1 tsp – Jeera (cumin seeds)
• 1 pinch – Turmeric powder
• 3 tbsp – Water
• Make a smooth and thick paste in a mixer

Method:

1. Wash dal. Drain out water. Spread it over a kitchen towel for drying.
2. Roast the dal in an iron kadai on a low to medium heat till it becomes light golden in colour, while stirring constantly. Remove from heat.
3. Place the dal in a pressure cooker with 2.5 cups / 300 ml of water. Add oil and turmeric powder. Reduce the heat to low after 2nd whistle and cook for 10 minutes. Allow the cooker to cool naturally.
4. Add the coconut paste into the dal. If the cooked dal is very thick in consistency and without any dal stock (cooked water), then adjust with 1/2 cup (100 ml) water along with coconut paste. If the cooked dal is medium thick (almost pouring consistency), then add 1/4 cup (50 ml) water.
5. Add salt to taste, mix well and boil on a low heat for 10 minutes. Parippu curry should be medium thick in consistency (not like normal north Indian dal).
6. Serve with rice. Sprinkle 1 tsp ghee when serving.
7. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya