Kerala Parippu Curry (Moong dal with coconut)
Cherupayar parippu/moong dal – 3/4 cup
Grated coconut – 1 cup
Shallots (small onion) – 3 tablespoon
Green chillies – 2-3
Garlic – 1 pod (finely chopped)
Dry red chillies – 3
Turmeric – 1 pinch/1/4 teaspoon
Cumin powder– 1/4 teaspoon
Mustard seeds – 1/4 teaspoon
Cumin seeds – 1 pinch
Curry leaves – 2 sprigs
Coconut Oil/Ghee – 2 tablespoons
Water – 2-3 cups
Salt to taste
Grind the coconut along with green chillies, turmeric powder, cumin powder, a little salt and enough water to form a smooth paste.
Roast the dal in a heavy bottomed pan, add 2 cups of hot water, 1 tablespoon of small onions and garlic and cook dal in a pressure cooker till done (2 whistles). The dal should be boiled till soft. Gently mash the dal with the back of a spoon. Next add the ground coconut paste, enough salt and more water if necessary and continue to cook the mixture till it comes to a boil. Remove from flame and keep aside.
Meanwhile heat coconut oil in a pan (you can also use ghee instead of coconut oil for a better flavour) and splutter mustard seeds. Add cumin seeds, the small onions, dry red chillies and curry leaves and fry till the onions get dark brown. Season with a pinch of salt and pour it over the cooked dal. Serve with rice and poppadum.