Parippu Curry

About Parippu Curry

Parippu curry, also known as dal curry, is a beloved and staple dish in South Indian and Sri Lankan cuisine. This comforting vegetarian dish is primarily made from yellow split peas, although other lentils like red lentils can also be used. The split peas are cooked until they become soft and creamy. To prepare parippu curry, the cooked lentils are typically tempered with a mixture of spices and aromatics like mustard seeds, cumin seeds, curry leaves, dried red chilies, and sometimes, garlic and onions. This tempering process infuses the lentils with a rich and aromatic flavor. The consistency of parippu curry can vary from region to region and personal preference. It can be served with steamed rice or as an accompaniment to various Indian bread like chapati or dosa. The flavor profile of parippu curry is a delightful balance of earthy lentils and the vibrant, spicy notes from the tempering, making it a comforting and nutritious dish that’s enjoyed by many. Parippu Curry is basically a Moong Lentil Curry, tempered in a typical South Indian style. It has a good dose of coconut, just like any other dish in this part of our country, and other spices. Parippu Curry is one of the popular recipe in Kerala made using dal and it is one of the main dish in the Onam Sadya. A Very delicious dal to mix with hot steaming rice. One of the major limelight of Onam festival is the Sadya which is also referred as Onasadya. A versatile of Kerala delicacies are served on a banana leaf. Sadya means ‘banquet’, an elaborate vegetarian meal of lentils, curries, pickles etc. in this elaborate meal, Parippu curry takes the main place. Parippu Curry dal works so well because it’s a filling, satisfying dish, so comforting with its rich, creamy sauce and spiced buttery ‘tadka’ drizzle. A dish so complete in flavour, fragrance and texture. Perfect for a light lunch on its own with rice or breads or as part of a larger offering of curries and vegetable dishes.

Ingredients

• Masoor dal ½ cup
• Moong dal 1 cup
• Toor dal 2 cup
• Green chillies 3-4
• Grated ginger 1 tbsp
• Turmeric ½ tsp
• Coconut oil (For Tadka)
• Cumin seeds ½ tsp
• Mustard seeds ½ tsp
• Urad dal 1 tsp
• Garlic cloves 2-3
• Curry leaves 6-8
• Dried Kashmiri red chillies 1-2
• Small chopped onion 1
• Fresh coconut slices ½ tsps
• Salt to taste

How to Make Parippu Curry (Stepwise Photos)

To Boil the Dal:

1. In a bowl, take ½ cup Masoor dal, 1 cup moong dal and 2 cups toor dal. Rinse the dal a couple of times and soak it in water for 3-4 hours.
   
2. Take a pan, and add water and the soaked dal, next add 2-3 slit green chillies, 1 tbsp grated ginger and ½ tsp turmeric.
   
3. Cover the pan and let it boil for 25-30 minutes or till the dal is mashy. Alternatively, you can also pressure cook the dal on medium heat for 2-3 whistles.
   

For Tadka:

1. Heat 2 tablespoons coconut oil in a pan.
   
2. Next add
   ½ tsp cumin seeds
   ½ tsp mustard seeds
3. Give it a stir and add 1 tsp urad dal
   
4. Next Add
   2-3 roughly chopped garlic cloves
   1-2 slit green chillies
   6-8 curry leaves
   1-2 dried red chillies
   
5. Add a little more oil and add 1 small chopped onion and ½ tbsps fresh coconut slices.
   
6. Add the boiled dal and give it a stir.
7. Add salt to taste, give it a nice mix and serve the curry. While serving, you can drizzle a bit of ghee on the lentil curry.
   

Method

1. In a bowl, take ½ cup Masoor dal, 1 cup moong dal and 2 cups toor dal. Rinse the dal a couple of times and soak it in water for 3-4 hours.
2. Take a pan, and add water and the soaked dal, next add 2-3 slit green chillies, 1 tbsp grated ginger and ½ tsp turmeric.
3. Cover the pan and let it boil for 25-30 minutes or till the dal is mashy. Alternatively, you can also pressure cook the dal on medium heat for 2-3 whistles.
4. Heat 2 tablespoons coconut oil in a pan.
5. Add ½ tsp cumin seeds ½ tsp mustard seeds
6. Give it a stir and add 1 tsp urad dal
7. Add 2-3 roughly chopped garlic cloves, 1-2 slit green chillies, 6-8 curry leaves, 1-2 dried red chillies
8. Add a little more oil and add 1 small chopped onion and ½ tbsps fresh coconut slices.
9. Add the boiled dal and give it a stir.
10. Add salt to taste, give it a nice mix and serve the curry. While serving, you can drizzle a bit of ghee on the lentil curry.

Additional Tips and Tricks

1. Serving Suggestion : While serving, you can drizzle a bit of ghee on the lentil curry..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps