Kerala Style Parippu – Creamy red lentils cooked with coconut milk and ground spices. Delicious to serve with steamed rice.
Today under ‘Dazzling Dals’ theme, I made a delicious Kerala Style Parippu (aka dal). Lentils are an essential part of our daily meal, so I keep looking for new ways to cook with dal. This tastes amazing served with steamed rice and makes for a comforting and homey meal.
Lentils/ Dal in India:
Each state and region in India have different dal recipes. There are probably thousands of ways of cooking dal and each household has their own signature way of making it.
Parippu | Kerala Style Dal:
Parippu means dal in Malayalam. Kerala is a coastal state and has abundance of coconut trees. So naturally coconut is one of the most used ingredients in their cuisine. Coconut oil and coconut milk is used very frequently in the dishes.
This recipe for Kerala Parippu is from a cookbook called ‘The Food of India’. I have had that book for more than a dozen years and have made this dish many many times.
Ingredients for Kerala Style Dal:
The main ingredient in this recipe is Red Lentils aka Masoor dal. The advantage of these lentils is that they cook really fast. There is no need to soak them before cooking.
The next ingredient is Coconut Milk. Lentils are cooked in a mixture of water and coconut milk. This gives the dish a creamy texture with slight sweetness.
The best part of the dish is the final tempering with fried onions and curry leaves – makes the dish extra special.
Quick & Easy Vegan dish:
This is a simple, everyday lentil dish that tastes amazing with steamed rice. It takes about 30 minutes of cooking time with about 5 minutes of hands-on time.
Lets check out what my fellow marathoners have cooked today for BM# 88. Also sending this to Valli’s ‘Cooking from Cookbook Challenge’ – May – Week 4.
Kerala Style Dal (Parippu)
For the Dal:
- 1 cup Masoor Dal (Red Lentils)
- 1 Onion, coarsely chopped
- 1 Tomato, coarsely chopped
- 1 cup coconut milk
- 2~3 Green Chilies, slit
- ¼ tsp turmeric
- ½ tsp Ground Cumin
- ½ tsp Ground Coriander
- 2 tsp Oil
- 1 tsp Cumin seeds
- ½ tsp Mustard seeds
- 1 Medium Onion, finely chopped
- 8~10 curry leaves
- In a heavy bottomed saucepan; combine lentils with 2 cups of water. Add the onion, tomato, coconut milk, green chilies, turmeric, ground cumin and coriander; bring to a boil.
- Simmer and cook, stirring occasionally, until the lentils are cooked and are very tender and mushy, it will take about 25~30 minutes. Add more water, if all the water evaporates.
- Heat oil in a small saucepan over medium-low heat. Add the cumin and mustard seeds and once they start to splutter, add the onions and curry leaves. Cook till the onions are golden brown.
- Pour the tempering into the simmering lentils. Season with salt to taste and cook for another 5 minutes. Serve!!