A vegetarian curry made of lentils, especially with splitted moong dal. This is an item used in the traditional sadya. Initially Rice will be served with parippu curry, ghee and papad. It is a simple recipe with ground coconut.
Moong dal – 1 cup
Ghee – 2 teaspoon
- Shallots – 3
- Mustard seeds – a pinch
- Red chili – 2
- Grated coconut – 1 tablespoon
Grated coconut – half of one coconut
Cumin seeds – 1/2 teaspoon
- Green chilli – 2
- Turmeric powder – 1/4 teaspoon
Roast the moong dal in a heavy bottomed pan.
- Grind coconut, cumin seeds, green chili, turmeric powder with little water to fine paste.
Boil water and add the roasted dal into this. Cook till the dal is done. Mash it well.
Add ground paste, salt and 1/2 cup water to the mashed dal and let it boil. Remove from heat.
Heat ghee in another pan and splutter mustard seeds. Add small onion, curry leaves and red chili.
Fry till small onion becomes golden brown. Add grated coconut. Pour over cooked dal.
- Add a teaspoon of ghee before serving. Serve it with rice, papad and pickle.
Note: The curry will thicken by time, So add water accordingly.