Dal curry recipe in malayalam - Main course
Kerala Parippu Curry is a delicious moong dal curry made with coconut and spices. A rich and creamy coconut lentil curry from India's south, Kerala.
Provided by: Dassana Amit
Total time: 25 minutes
Cook time: 20 minutes
Prep time: 5 minutes
Yields: 3 servings
Cuisine: Kerala,South Indian
Number of ingredients: 15
- ⅓ cup moong dal (or 70 grams moong dal - yellow mung lentils)
- 1 cup water
- ⅛ teaspoon turmeric powder (or 2 pinches turmeric powder)
- ⅓ cup fresh grated coconut
- 1 green chili, (chopped)
- ½ teaspoon cumin seeds
- 1 pearl onion (- sliced)
- ¼ cup water (for grinding)
- ⅓ to ½ cup water to be added later
- salt as required
- 1 tablespoon coconut oil (or ghee)
- ⅓ teaspoon mustard seeds
- 1 or 2 dry red chilies (- broken and seeds removed)
- 9 to 10 curry leaves
- 2 to 3 pearl onions (- thinly sliced)
- Calories: 174 kcal
- Carbohydrate: 20 g
- Protein: 7 g
- Fat: 8 g
- Saturated Fat: 7 g
- Sodium: 455 mg
- Fiber: 4 g
- Sugar: 3 g
- Serving Size: 1 serving
- pressure cooking moong dal
- Rinse ⅓ cup moong dal (70 grams) in water a couple of times. Then add rinsed moong dal in a 2 litre pressure cooker. Also add ⅛ teaspoon turmeric powder (2 pinches) and 1 cup water.
- Pressure cook on medium to high flame for 5 to 6 whistles or for 8 to 9 minutes.
- Once the pressure settles down, remove the lid and check the dal.
- Mash the cooked moong dal with a spoon or masher. Keep aside.
- making coconut paste
- Meanwhile, while the dal is cooking, take ⅓ cup grated coconut, 1 green chili (chopped), 1 pearl onion (sliced) in a grinder jar. For a spicy dal, you can add 2 green chilies.
- Add ½ teaspoon cumin seeds and ¼ cup water.
- Grind to a smooth paste. Add more water if required while grinding.
- making parippu curry
- Add this coconut paste to the mashed dal in the 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 flame.
- 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 cover and keep aside.
- tempering for parippu curry
- Heat 1 tablespoon coconut oil or ghee in a small pan or tadka pan.
- Add ⅓ teaspoon mustard seeds and let them crackle.
- Then add 1 or 2 dry red chilies (broken and seeds removed),9 to 10 curry leaves and 2 to 3 pearl onions (thinly sliced).
- Saute the onions stirring often till they turn golden.
- Once the onions turn golden, switch off the flame.
- Add the tempering mixture to the dal and mix well.
- Serve parippu curry with steamed rice.
Kerala Style Dal Curry for Chappathi and Rice
Parippu Curry also called Dal Curry is an easy to prepare side dish usually served with
Dal curry in malayalam // Quick and Easy Recipe
Dal Fry recipe ( Malayalam ) || Dal curry
Parippu - Kerala Style Dal Curry
Provided by: Lee
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 14
- 1 cup moong dal
- 1 cup coconut milk
- 1 tsp turmeric powder
- cilantro ((for garnish - optional))
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 3 dried red chillies
- 10 curry leaves ((fresh))
- 1 shallot ((large, finely diced) (or 1/3 cup red onion))
- 1 green chilli ((finely sliced))
- 1/2 tsp chilli powder
- 1 tsp salt
- 1 small tomato ((diced))
- Calories: 381 kcal
- Carbohydrate: 37 g
- Protein: 15 g
- Fat: 21 g
- Saturated Fat: 15 g
- Cholesterol: 19 mg
- Sodium: 651 mg
- Fiber: 6 g
- Sugar: 3 g
- Serving Size: 1 serving
- Add the moong dal, coconut milk and turmeric to a pan. Pour over 2 cups of water. Bring to a boil then reduce the heat to very low so that it's very gently bubbling.Cover and cook for 35 minutes until the dal is soft and creamy, then remove from the heat.NOTE: you will most likely need to add more water during the cooking if the dal becomes too thick. The consistency should be similar to a creamy soup, so adjust accordingly. (See video recipe for a guide.)
- Using a wok or deep frying pan over a moderate heat, add the ghee an let it get hot.Add the cumin seeds, mustard seeds and dried chillies and let them sizzle for 20 seconds.Add the curry leaves and let them splutter briefly before adding the shallots, followed by the green chilli, chilli powder, salt and then finally tomato. Stir and reduce the heat to low - let this all sizzle for 1 minute, stirring constantly.Remove from the heat.
- Tip the tadka into the dal (reserve a little for garnish) and stir in well.
- When you're ready to serve, heat the tadka until it starts to sizzle again and then pour ot over a serving bowl of hot dal. Sprinkle with fresh cilantro if you like.
Chana Dal Curry (Kerala Style)
Provided by: JacquelineS
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 6 servings
Number of ingredients: 17
- 1 cup channa dal (washed & soaked for 2 hours)
- 1 (13 1/2 ounce) can coconut milk
- 1 teaspoon ginger
- 1 cup cabbage, shredded
- 1/2 cup green bell pepper, diced
- 3 curry leaves
- 1/2 teaspoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon jalapeno, minced
- 1 large roma tomato, cut into large cubes
- 3 tablespoons oil
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon hing (asafoetida powder)
- Calories: 431 calories
- Fat: 19.9 grams
- Saturated Fat: 11.4 grams
- Cholesterol: 0 milligrams
- Sodium: 39.7 milligrams
- Carbohydrate: 58.2 grams
- Fiber: 6.8 grams
- Sugar: 39 grams
- Protein: 7.7 grams
- Cook dal in 4 c of water until soft, adding more water as needed. Drain and set aside.
- Heat oil in another pan.
- Saute cabbage and bell pepper over high heat, about 3 minutes.
- Add ginger, jalapeno, hing, dry spices and tomato.
- Saute until the oil separates from the ingredients in the pan.
- Add 1 c of water and bring to a boil.
- Add cooked dal and cook 10 minutes until gravy is thick.
- Add the coconut milk and remove from heat.
- Add lemon juice.
- Serve with flat bread or rice.