Instant Pot Kerala Parippu Curry

Kerala parippu curry is a comforting and delicious South Indian side dish. Masoor dal is simmered until creamy with coconut milk and ground spices. The sautéed onion topping makes this simple every day dish extra special.

All you need is few simple pantry staples to make this easy Kerala dal curry. I use the instant pot, but you can easily make it on the stovetop. Instructions for both are in the recipe card. Serve it with rice and a vegetable curry for a delicious meal.

About the recipe

Lentils are an essential part of our daily meal. And being a vegetarian, they are one of my favorite protein source as well. So I am always looking for new ways to cook with them.

Parippu or paruppu translates to dal or lentils in Malayalam. Kerala being a coastal state and has an abundance of coconut trees. So naturally coconut is one of the most used ingredients in their cuisine. This Kerala parippu curry uses coconut milk.

Masoor dal or red lentils are cooked with tomato and onion until tender. Coconut milk makes it creamy and decadent. This Kerala style parippu curry is flavorful and absolutely delicious. Recipe is adapted from 'The Food of India' cookbook.

Dal curry 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. Add a vegetable curry for a complete meal.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Kerala style dal curry recipe:

• 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.
• Onion, tomato, green chilies.
• Coconut milk ~ either full fat or light.
• Turmeric, ground cumin, ground coriander and salt.
• Mustard & cumin seeds, dry red chili and curry leaves.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make Kerala style parippu curry recipe:

Wash and drain red lentils/ masoor dal. Add to the Instant pot along with water.

Stir the onion, tomato, green chilies, turmeric, ground cumin, coriander and salt. Mix well. Lock the lid and cook on high pressure for 6 minutes.

Let the pressure release naturally. Then open the lid and stir in coconut milk. If dal looks too thick, add more water and simmer until heated through on 'Sauté' mode.

Heat oil in a small pan over medium-low heat. Add the cumin & mustard seeds, dry red chilies 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 and mix well. Serve hot!!

Expert Tips

• You can substitute red lentils or masoor dal with moong dal. Follow the recipe as is for moong dal as well.
• Either full fat or light coconut milk will work in this recipe.
• Dal curry will thicken as it cools. So, make sure to adjust the consistency accordingly.
• Store any leftover parippu curry in an airtight container in the fridge for up to 3 days. It can frozen for up to 2 months.
• Add up to 1 teaspoon red chili powder to the dal, if you like it spicy.

You might also like

Here are a few vegetable side dishes that you can serve with this Kerala dal to make a complete meal:

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Recipe Card

Kerala Parippu Curry

Kerala Parippu curry is a comforting and delicious dal. Masoor dal is simmered with coconut milk, spices and topped with sautéed onions.

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Side Dish, soups stews

Cuisine: kerala, south indian

Servings: 6 Servings

Ingredients

1x2x3x

For the Dal:

• ½ cup Masoor Dal/ Red Lentils
• 1½ cups Water
• 1 Medium Onion, coarsely chopped
• 1 Medium Tomato, coarsely chopped
• 2~3 Green Chilies, slit
• ¼ teaspoon Turmeric
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• To taste Salt
• 1 cup Coconut Milk*

For Tempering:

• 2 teaspoon Oil
• 1 teaspoon Cumin seeds
• ½ teaspoon Mustard seeds
• 2 Dry red chilies
• 1 Medium Onion (preferably red onion), finely chopped
• 8~10 Curry leaves

Instructions

Instant Pot Method:

• Combine masoor dal and water in the instant pot. Add the onion, tomato, green chilies, turmeric, ground cumin, coriander and salt. Mix well. Lock the lid and cook on high pressure for 6 minutes.

  Let the pressure release naturally. Then open the lid and stir in coconut milk. If dal looks too thick, add more water and simmer until heated through on 'Sauté' mode.
  ½ cup Masoor Dal/ Red Lentils, 1½ cups Water, 1 Medium Onion, coarsely chopped, 1 Medium Tomato, coarsely chopped, 2~3 Green Chilies, slit, ¼ teaspoon Turmeric, ½ teaspoon Ground Cumin, ½ teaspoon Ground Coriander, To taste Salt, 1 cup Coconut Milk*

Stove top Method:

• In a heavy bottomed saucepan, combine masoor dal and water. Add the onion, tomato, green chilies, turmeric, ground cumin, coriander and salt. Mix well and bring the mixture to a boil on medium heat. coconut milk,

  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. Stir in coconut milk and cook until heated through. Turn off the heat.
  ½ cup Masoor Dal/ Red Lentils, 1½ cups Water, 1 Medium Onion, coarsely chopped, 1 Medium Tomato, coarsely chopped, 2~3 Green Chilies, slit, ¼ teaspoon Turmeric, ½ teaspoon Ground Cumin, ½ teaspoon Ground Coriander, To taste Salt, 1 cup Coconut Milk*

Make the topping:

• Heat oil in a small pan over medium-low heat. Add the cumin & mustard seeds, dry red chilies 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 and mix well. Serve hot!!
  2 teaspoon Oil, 1 teaspoon Cumin seeds, ½ teaspoon Mustard seeds, 2 Dry red chilies, 1 Medium Onion (preferably red onion), finely chopped, 8~10 Curry leaves

Video

Notes

• You can substitute red lentils or masoor dal with moong dal. Follow the recipe as is for moong dal as well.
• Either full fat or light coconut milk will work in this recipe.
• Dal curry will thicken as it cools. So, make sure to adjust the consistency accordingly.
• Store any leftover parippu curry in an airtight container in the fridge for up to 3 days. It can frozen for up to 2 months.
• Add up to 1 teaspoon red chili powder to the dal, if you like it spicy.

Nutrition

Calories: 167kcal | Carbohydrates: 16g | Protein: 5g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 62mg | Potassium: 346mg | Fiber: 6g | Sugar: 3g | Vitamin A: 278IU | Vitamin C: 35mg | Calcium: 40mg | Iron: 3mg

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