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A quintessential Kerala comfort food, this simple moong dal curry is cooked with a fragrant, freshly ground coconut paste and tempered with shallots and curry leaves. Known as 'Parippu Curry', it's a mild, creamy, and essential first course in a traditional Sadhya feast, typically served with rice and a dollop of ghee.
For 4 servings
Roast and Cook the Dal
Prepare the Coconut Paste
Combine and Simmer the Curry
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A quintessential Kerala comfort food, this simple moong dal curry is cooked with a fragrant, freshly ground coconut paste and tempered with shallots and curry leaves. Known as 'Parippu Curry', it's a mild, creamy, and essential first course in a traditional Sadhya feast, typically served with rice and a dollop of ghee.
This kerala recipe takes 30 minutes to prepare and yields 4 servings. At 357.13 calories per serving with 14.15g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
For a different texture, you can make this curry with toor dal (pigeon peas) or a mix of moong and toor dal. The cooking time for toor dal will be longer.
Add 1/2 cup of finely chopped vegetables like carrots, pumpkin, or raw banana along with the dal in the pressure cooker for added nutrition and flavor.
For a more pungent flavor, add 2-3 cloves of thinly sliced garlic to the tempering along with the shallots and fry until golden.
Moong dal is an excellent source of plant-based protein, which is essential for muscle repair, growth, and overall body function.
The high fiber content in moong dal and coconut aids digestion, helps prevent constipation, and supports a healthy gut microbiome.
Coconut and coconut oil provide medium-chain triglycerides (MCTs), a type of healthy fat that is easily digested and can provide a quick source of energy.
Spices like turmeric (containing curcumin) and garlic have potent anti-inflammatory and antioxidant properties, which help combat cellular damage in the body.
It's the first course of a Kerala Sadhya (feast), served on a banana leaf with hot steamed rice and a spoonful of ghee. It's also a common side dish for everyday meals with rice and other curries like sambar or thoran.
Yes. After roasting and washing, cook the dal in a covered pot with water on the stovetop until it's completely soft and mushy. This will take about 30-40 minutes. You may need to add more hot water during cooking.
Yes, it's very healthy. It is rich in plant-based protein and fiber from moong dal, contains healthy fats from coconut, and uses anti-inflammatory spices like turmeric. It's a balanced and nutritious dish.
One serving (approximately 1 cup or 245g) contains around 320-360 calories, primarily depending on the amount of coconut oil and ghee used.
The curry likely boiled too vigorously after the coconut paste was added. Coconut milk or paste can separate and curdle at high temperatures. Always maintain a gentle simmer on low heat for just a few minutes to heat it through.
Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 2 days. The curry will thicken upon cooling; reheat gently on the stovetop, adding a splash of hot water to adjust the consistency.