parippu curry

Parippu curry (or dhal curry) is a traditional Sri Lankan dish prepared with masoor dal (red lentils), cooked in coconut milk and scented with mustard seeds, saffron, turmeric, cumin and fenugreek.

Parippu Curry

red lentils ((masoor dal))

garlic (, chopped)

onions (, chopped)

curry leaves (, thinly sliced)

saffron powder

curry powder

turmeric

fenugreek seeds

cumin seeds

mustard seeds

chili powder

cloves

coconut milk

water

vegetable oil

lime

green hot pepper

Salt

Wash the lentils well by changing the water at least three times.

Boil them in the water with the saffron, chili powder, turmeric, curry leaves and cloves.

After about 15 minutes, when the color of the lentils changes from red to yellow, remove from the heat and pour into a large bowl.

Heat the oil in a very large skillet over medium heat. Add the mustard, fenugreek, and cumin seeds and fry for 1 minute.

Add the onion and garlic and mix well for 20 seconds.

Add the boiled lentils and mix well. Cook for 5 minutes.

Add the coconut milk, curry powder and salt to taste. Cook until the curry begins to boil.

Remove from heat and add the lime juice.

Add the raw or fried green hot pepper on top (optional).

Serve hot with rice or bread.

Parippu Curry is simply a Moong Lentil Curry that is delicious and comforting. This lentil curry is also one of the popular ones that feature in the all-vegetarian festive feast called ‘Sadya,’ during Onam celebrations in Kerala.

Parippu Curry | Lentil Curry

moong dal (70 grams, (split & husked yellow mung lentils))

turmeric powder (or 2 pinches (ground turmeric))

coconut

green chili (chopped

pearl onion (- sliced or 2 tablespoons, sliced)

water (- for grinding)

water (-

salt (as required)

coconut oil (or ghee)

chilies

curry leaves

Rinse moong dal in water a couple of times. Then add rinsed moong dal in a 2 litre stovetop pressure cooker. Also add turmeric powder and 1 cup water.

Pressure cook on medium to high heat for 5 to 6 whistles or for 8 to 9 minutes.

Once the pressure settles down, remove the lid and check the lentils. They should be softened and cooked thoroughly.

Mash the cooked moong dal with a spoon or masher. Keep aside.

Pressure cooking moong lentils

Meanwhile, while the dal is cooking, take grated coconut, chopped green chillies, sliced pearl onion in a blender or grinder jar. For a spicy dal, you can add 2 green chilies or about 1 to 2 teaspoons chopped green chillies.

Add cumin seeds and ¼ cup water.

Grind to a smooth and fine paste. Add more water if required while grinding.

Making coconut paste

Add this coconut paste to the mashed dal in the pressure cooker.

Add ⅓ to ½ cup water. 

Season with salt as required.

Mix well and keep the cooker on the stove top on a low to medium heat.

Simmer for 7 to 8 minutes. Keep stirring at intervals so that the dal does not stick to the bottom of the cooker. After 7 to 8 minutes of simmering cover with a lid and set aside.

Making parippu curry

Heat coconut oil or ghee in a small pan or tadka pan.

Add ⅓ teaspoon mustard seeds and let them crackle.&nbsp;

Then add dry red chilies (broken and seeds removed), curry leaves  and pearl onions (thinly sliced).

Top 2 parippu curry recipes from across the web

The most viewed parippu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Parippu Curry

Parippu Curry | Lentil Curry

Top 2 parippu curry recipes from across the web

The most viewed parippu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Parippu Curry

Parippu Curry | Lentil Curry

The most viewed parippu curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine