Parippu curry/ Moong dal curry

Parippu curry/ Moong dal curry

Sadya... whether it’s onam or vishu, pirannal or wedding nothing goes without parippu curry. It’s commonly called “parippu” which is given priority in the  order of serving. I did tasted sadya in different ethnic styles but love the ones served in thekkan travancore. Sadya at home rangs when amma makes parippu out of green gram/ cherupayar. Now we have instant parippu/ broken gram in packets. What we do is roast the dal in a dry kadai and store in container to prevent it from bugs.

The speciality in parippu is to start a huge menu of sadya with zero spicy, zero oil, mild dish which ayurveda prescribes with pure ghee. Dal is always a gastric issue for adults – remember a tsp of ghee works well. Now say bye to gastric problems and enjoy your sadya. Try this protein rich dish with rice for your busy toddler.

Ingredients:

Cherupayar parippu/ Moong Dal – ½ cup

Coconut oil – 1 tsp
Ghee - 1 tsp

Salt – for taste

Water – as required

Curry leaves - a sprig

To grind:

Coconut grated – 2 cups (medium)

Turmeric powder – 1 tsp

Cumin seeds – 1 tsp

Method:

Pressure cook moong dal for 2 whistles (mushy) with a pinch of salt and water. Drop 1 tsp of coconut oil so that dal don’t gets sticky to the bottom. Grind the items listed under ‘to grind’ with water(can use the excess water in the cooked dal) in a mixer into a smooth paste. Add the grinded mixture to the cooked dal and heat it. Add salt if required. Pour coconut oil on top with curry leaves – close the lid and heat for two minutes. Serve with a tsp of ghee and pappad for rice.