Kerala Parippu Curry (With Whole Green Moong)
This variation of Parippu Curry, an essential part of Onam Sadya, is made with whole moong dal that is roasted and crushed. This process lends this traditional dish a wonderful smoky and nutty flavour.Serve Parippu Curry with steamed red rice and papad, and it is a wholesome meal in itself. Note: You can also substitute the roasted green moong in this dish with unroasted yellow moong or tuvar dal.
Equipment
- Heavy-bottomed Kadhai
- Vessel
- Pressure Cooker
- Heavy Ladle or Whisk
- Tempering Ladle
- Grinder
Ingredients
- 1/2 Cup Green Moong (Whole Moong)
- 2 Cups Water
For the Coconut Paste
- 1/4 Cup Coconut (Grated)
- 1 Green Chillies
- 1/2 tsp Cumin
- 2 Cloves Garlic
- 4 Shallots (Madras Onion)
For Tempering
- 2 tsp Oil (I used Coconut Oil)
- 1/2 tsp Mustard Seeds
- 1 tbsp Shallots (Sliced fine)
- 2 Dried Red Chillies (Broken in half)
- 1/4 tsp Turmeric
- A Few Curry Leaves
Other Ingredients
- Salt as Needed
- Water as Needed
Instructions
Cooking the Whole Moong
- In a heavy-bottomed kadhai, on low heat, dry roast 1/2 Cup Green Moong till it starts to turn brown.
- Set aside to cool.
- In a mixer-grinder, pulse the roasted and cooled green moong till it just starts to break apart. Ensure that you do not powder it.
- Wash the ground moong well under running water till all the peel is washed off.
- Add 1.5 cups of water and pressure cook for 3-4 whistles till the moong is mashable.
- Let the pressure cooker depressurize naturally and then take the dal out.
- Using a heavy ladle or a whisk mix the dal well.
- Add some water to adjust the thickness to pouring consistency. I needed about 1/2 cup water.
Making the Coconut Paste
- Using a little water, grind 1/4 cup Grated Coconut, 1-2 spicy green chillies, 1/2 tsp Cumin, 2-3 Shallots (Madras Onions), and 1-2 cloves of garlic to a fine paste.
Making the Parippu Curry
- To the cooked and mashed moong dal, add the ground coconut paste and some salt. Mix well.
- Now bring the dal to a boil and let it simmer for a while.
- In a tempering ladle, heat 2 tsp oil. I used coconut oil.
- Add 1/2 tsp mustard seeds and let them crackle.
- Next, add 1 tbsp finely sliced shallots and fry them till they are golden brown.
- Turn off the heat.
- Now add 2 split dried red chillies, 1/4 tsp turmeric and a few curry leaves to the tempering, and mix well.
- Add the tempering to the simmering Parippu Curry and mix well.
- Let the Parippu Curry simmer for 2-3 minutes and then turn off the heat.
Serving Suggestions
- Serve Parippu Curry with steamed rice and papad.
Nutrition
Calories: 155 kcalCarbohydrates: 23 gProtein: 7 gFat: 4 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 0.01 gSodium: 53 mgPotassium: 453 mgFiber: 6 gSugar: 5 gVitamin A: 129 IUVitamin C: 21 mgCalcium: 58 mgIron: 2 mg