Kerala Style Parippu – Creamy red lentils cooked with coconut milk and ground spices. Delicious to serve with steamed rice. There are probably thousands of ways of cooking dal and each household has their own signature way of making it. This parippu (which means dal in Malayalam) recipe is from Kerala and is flavored with coconut milk, which happens to be one of the most used ingredient in their cuisine. The best part of the dish is the tempering with fried onions and curry leaves – makes the dish extra special.
Kerala-Style Parippu Dal [Vegan]
For the Dal:
- 1 cup Masoor Dal (Red Lentils)
- 1 Onion, coarsely chopped
- 1 Tomato, coarsely chopped
- 1 cup coconut milk
- 2~3 Green Chilies, slit
- 1/4 teaspoon turmeric
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Ground Coriander
- 2 teaspoons Oil
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Mustard seeds
- 1 Medium Onion, finely chopped
- 8-10 curry leaves
For the Dal:
- In a heavy bottomed saucepan, combine lentils with 2 cups of water. Add the onion, tomato, coconut milk, green chilies, turmeric, ground cumin and coriander; bring to a boil.
- Simmer and cook, stirring occasionally, until the lentils are cooked and are very tender and mushy, it will take about 25-30 minutes. Add more water, if all the water evaporates.
- Heat oil in a small saucepan over medium-low heat. Add the cumin and mustard seeds and once they start to splutter, add the onions and curry leaves. Cook till the onions are golden brown.
- Pour the tempering into the simmering lentils. Season with salt to taste and cook for another 5 minutes.