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.
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. This parippu (which means dal in Malayalam) recipe is from Kerala and is flavored with coconut milk, which happens to be one of the most used ingredient in their cuisine.
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. It is a simple, everyday lentil dish that tastes amazing with steamed rice. The best part of the dish is the tempering with fried onions and curry leaves – makes the dish extra special.
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.
- 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!!
Simply love these sort of thick and vegan parippu in my meal. One of my comforting food i must say here. Inviting dal Pavani, i dont mind eating this dal everyday. Lovely.
This is one of the dals I shortlisted for this theme. Due to lack of time because of sudden travel plans, made a tried and tested recipe.
Interesting daal , while boiling the daal , I am
Sure one can use a pressure cooker to speed up cooking . Also in the ingredients you have mentioned cauliflower , but I am wondering when to use , seems you have missed mentioning it .
Yes Vaishali, this dal can definitely be made in the pressure cooker. Regarding Cauliflower, that was a typo and I fixed it. Thank you for letting me know.
Coconut milk, onion and tomato gravy is very unique. Your pictures are beautiful.
Even in Kerala, the preparation of dal is different. This to me feels like a south style preparation, because we don’t use much cumin into our Malabar style cooking, it’s always fennel or aniseed, and instead of coconut milk, it’s always a fresh or roasted coconut paste. It’s funny how within a state, thousands of variations are available. This is surely a very easy curry to make, must try for a lazy lunch…
Such a delightful Dal Pavani. I love kerala food and I have made Kerala Sambar that had so much coconut added. We enjoyed that meal so much. I am sure this would be excellent too!
Dals are such a versatile dishes, right?? Even with the simple tempering it would taste amazing. Love the pictures, they are so inviting !!!
An interesting option to add coconut milk to a dal. Looks delicious. Amazing how many ways we can prepare dal.
Adding coconut milk to dal sounds very interesting. Shall try this right away.
Coconut milk in dal would be so rich and creamy. Bookmarking this to try asap!
Coconut milk in dal, never tried…the dal looks delicious and comforting
mmmmm coconut milk in lentils! i usually add coconut milk whe im makin spinach with lentils…..guess any lentil it goes well with…….lovely clicks…….
I am too skeptical to add coconut in my dals and always think we won’t like it. But your dal looks very inviting, so I shall try it soon.
Delicious daal. I will live the bowl to eat just plain.
I love dals made with coconut milk – so creamy – would love this one