Parippu Curry


  • Moong Dal (Split Green Gram) (1 cup)
  • Grated Coconut (3/4 cup)
  • Chopped Onion
  • Green Chilies (1-2)
  • Turmeric Powder (1 tsp)
  • Cumin seeds (1 1/2 tsp)
  • Curry Leaves (1 spring)
  • Ghee (1 tbsp)
  • Red chilies (2-3)
  • Coconut oil (1/2 tbsp)


  • Roast the moong dal in a pan for about 5 minutes and let it cool and then wash them properly.
  • Transfer it into a pressure cooker, add 2 cups of water to it. (Maintain a 1:2 dal to water ratio). Add a turmeric powder and salt to taste and half teaspoon of coconut oil. Cook it for 2-3 whistles or till the dal is cooked very well.
  • Remove the pressure cooker off the heat and let it depressurize. Then open the lid and give it a nice stir.
  • Combine the coconut, cumin seeds (1/2 tsp), green chilies. Add some water to grind it into a very fine paste.
  • Mix the paste into the dal and keep it on a low flame. Add hot water based on how consistent you want the dal to be.
  • In a hot pan, add the ghee and let it melt and then add the remaining cumin seeds, curry leaves and the red chilies and fry it for a minute and then add it into the dal and mix it well.


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