Dal Curry – Kerala style | Nadan Kerala Parippu Curry

Gems Gems, February 24, 2017

Any Kearla sadhya is incomplete without a dal. It is a sumptuous spread of  rice along with more than 15  vegetable dishes  and  a variety of payasams. In a typical sadhya  rice is divided in to 4 portions and first portion is supposed to be consumed with  parippu curry / dal curry with ghee, next  sambhar, Kalan and Rasam. You can check other recipes like Punjabi Dhaba Style Dal recipe ,Amti Dal recipe – A Maharashtrian Dal recipe, Dal Bukhara | Bukhara Restaurant Style Recipe

Dal Curry - Kerala style | Nadan Kerala Parippu Curry
Recipe type: Side
Cuisine: Indian
Serves: 4 servings
Prep time:
Cook time:
Total time:
  • 1 cup of Split Moong daal
  • 8 Shallots( A variety of samll onion ) finely sliced
  • ¼ teaspoon of turmeric powder
  • 2.5 to 3 cups of water
  • 2 teaspoon of Ghee
  • Salt as per requirement
For preparing paste
  • ¾ cup of Fresh coconut grated
  • 1 - 2 Green chili ( As per your spice tolerance
  • ¼ teaspoon of Jeera / Cumin seeds
For tempering
  • 2 teaspoon of preferably coconut oil. You can use any oil of your choice
  • ½ teaspoon of mustard oil
  • One sprig of curry leaves
  • 2 or 3 Red chili
  1. In thick bottomed pan dry roast the parippu / Moong daal till a nice aroma of dal arises.
  2. A properly dry roasted parippu / Moong daal golden colour. Please ensure not to over roast the
  3. daalwhich will give the curry a different taste
  4. Next step is to pressure cook the dal. Transfer the dal in pressure cooker along with salt and
  5. turmeric powder.
  6. Once the dal is pressure cooked properly, mash it with wooden spoon along the side of the pressure
  7. cooker and keep aside
  8. Now take the ingredients in the "For preparing paste" section like grated fresh coconut, Green
  9. chili and Jeera / Cumin seeds and make a coarse paste of it. Keep it aside.
  10. Now in a frying pan, add some oil and heat it. Splutter the mustard seeds. Add red chili and curry
  11. leaves in to it and saute for minute till it is slightly darkened.
  12. Now add the coconut paste in to the pan and saute for few seconds till it is slightly dry.
  13. Now transfer the whole thing in to the previousley cooked dal and mix it properly.
  14. Heat the mixture and cook for another few minutes. (you can add more water and boil this dal for the right consistency.)
  15. Transfer it in a serving bowl and sprinkle ghee over it
  16. Serve it hot with rice and papadams



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