Description
The mildest Kerala curry eaten at the beginning of a meal, simmering peeled Moong Dal until gooey and finishing with coconut paste.
Restaurants serving Moong Dal Parippu
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Moong Dal(peeled mung beans)
- Coconut fine
- Cumin
- Turmeric
- Red chili
- Mustard seeds
- Curry leaves
- Salt
- Coconut oil
Instructions
- Wash Moong Dal, boil in a pressure cooker with water, turmeric, and salt until beans lose shape and turn soft.
- Puree coconut fine, cumin, and green chilies into a smooth paste; add to boiled beans and simmer for a few minutes.
- Heat coconut oil in a separate small pan, fry mustard seeds, red chili, and curry leaves; vigorously pour into the bean pot to finish.
Learn more Spice, substitutes, tips
Key spices
Earthy turmeric aroma and sweet coconut smell
Substitutes at Japanese supermarkets
Lentils (substituting with red lentils yields a similar texture)
Pairing
Trivia
[Hardcore] In Kerala's lavish set meal 'Sadya', this Parippu is the first thing poured over rice. Highly digestible with minimal spice, it's the absolute basic of baby food in India.
Eating tips & etiquette
[Unique Eating] Mix this Parippu with a teaspoon of Ghee into rice, savoring the first bite with a gentle feeling as if feeding a baby!
Allergen
Dairy (only if using Ghee)