Parippu (mung daal) curry (പരിപ്പ്) is an un avoidable side-dish for Kerala cuisine especially for traditional “Sadya” (സദ്യ), in occasions like Onam or Vishu. It is the first to be served with rice, along with papad (പപ്പടം) and ghee. From north to south, the preparation of this daal curry varies slightly, especially on preparing the daal itself for the curry. This recipe is typical to my district –Kollam, where we use smashed moong daal after deep boiling the same.

Ingredients:-

1. Moong dal : 1 Cup
2. Turmeric powder : A pinch
3. Salt
4. Water : 3 ¼ Cup+ 2 ½ Cup

For Grinding

1. Grated Coconut : ¾ Cup
2. Turmeric powder : ½ T- Sp
3. Jeera : ¾ T- Sp
4. Green chilly : 4 (Adjust)
5. Garlic : 2 Cloves

For seasoning

1. Mustard seeds : ½ T- Sp
2. Dried red chilly : 3
3. Ghee : 1 ½ Tbl- Sp (Adjust)
4. Curry leaves

Method

1. Dry roast the moong dal for about 2 -3 minutes, can see the color is slightly changing and getting a nice aroma.
2. Wash it well and put it in a pressure cooker along with 2 ½ cup of water, turmeric powder and salt.
3. Cook it until soft (~ 6 Whistles).
4. Smash it and keep it aside.
5. Grind the grinding into a fine paste with enough water.
6. Add the ground mixture to the smashed moong dal and 3 ¼ cup of water and enough salt.
7. Mix it well and cook it, let it boil well.
8. Once it boiled, reduce the heat into low and cook it for another 3 minutes.
9. Heat ghee in a pan and splutter mustards followed by dried red chilly and curry leaves.
10. Add this to the curry and close the lid
11. Keep it for about 15 minutes before serving.