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Terracotta bowl with Kerala Parippu curry.

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

For the Dal:

  • ½ cup Masoor Dal/ Red Lentils
  • 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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