Kerala Parippu Curry / Mung Dal Curry

Kerala Parippu Curry is an essential part of any Kerala sadya or Onam Sadya that you may have.

Yield: 6 to 8 servings

Difficulty: Intermediate

Ingredients for curry

• 1 cup split moong dal

• 1/2 cup masoor dal

• 1/4 large onion (finely sliced)

• 1 roma tomato (big chunks)

• 1/2 green chili (cut big with seeds)

• 1 teaspoon minced garlic

• 1 teaspoon finely minced ginger

• 1/8 teaspoon asafoetida

• 1 teaspoon ground cumin

• 1 teaspoon ground black peppe

• 1 teaspoon kashmiri chili powder

• 1 teaspoon turmeric powder

• 1 teaspoon ground coriander

• 1 teaspoon homemade Garam Masala

• 2 tablespoons peanut oil

• 1/4 cup of cilantro

• 3 cups water

• Salt to taste (about 1/2 tablespoon)

Tarka (Ingredients for sputtering for mustard )

• 1 teaspoon ghee or coconut oil

• 1/2 teaspoon mustard seeds

• 1 sprig curry leaves

Instructions

1. In a large frying pan toast the moong and masoor dal over medium-heat, stirring frequently until it turns pale orange. Place in a strainer or fine colander and rinse thoroughly. Drain.

2. In a 2-quart saucepan combine the toasted dal with 3 cups water and bring to boil. Reduce the heat to low, partly cover, and simmer for 25 minutes, until soft. Check to make sure it doesn't boil over. Mash the cooked dal a few times with a potato masher or the back of spoon until the texture resembles thick soup.

3. In a medium skillet heat 2 tablespoons peanut oil over medium-high heat. Add finely sliced onions, sauté for 1 to 2 minutes, stirring constantly,

4. Add ginger / garlic paste and sauté still it turns light brown and the raw smell goes

5. Add all ground spices and sauté for one minute until spices begin to fry and smell (burning the spice will ruin the taste of this dish. So do take extra care during this step)

6. Add chopped tomatoes and salt. Mix well… (about 2 to 3 minutes). Cook till the tomatoes become soft.

7. When dal is almost cooked, add above masala and cilantro. Mix well

8. In a frying pan, heat 1 teaspoon ghee over medium-high heat. Add mustard seeds and cover. When the seeds popped for a few seconds, toss and curry leaves and fry for a few seconds.

9. Pour the mixture into cooked dhal, and stir to combine.

10. Serve with rice and pappad, drizzle some ghee on the curry before serving and Enjoy!