A No-Fail Onam Parippu

Parippu or dal is the first course of the Onam sadya. Served with a generous smattering of ghee, it is heaven in a bite. The Onam parippu is special because it is made with coconut, which makes it creamier and subtler than the everyday parippu.

Recipe: Parippu Curry 

Barely adapted from Mia Kitchen

Ingredients
1 1/2 split moong dal 
 7 cups water 
1/2 tsp turmeric
Salt to taste

For the coconut paste
1/2 cup freshly grated coconut
5 large shallots, sliced
1 tbsp cumin seeds

For the tempering
2 tbsp coconut oil
2-3 green chillies, sliced
1 tbsp mustard seeds
3 dried red chillies
Handful of curry leaves
3 large shallots, sliced
Pinch of turmeric powder

Method
Before pressure cooking the moong dal, first roast in a dry pan till it starts to change colour slightly. 
Next, transfer the dal to a large pressure cooker, add 7 cups of water and 1/2 tsp of turmeric. 
Pressure cook on a medium flame for 20 minutes, until the dal is fully cooked. 
While the dal cooks, make the coconut paste. Add the coconut, shallots, cumin along with 2 tbsp of water and grind to a fine paste. 
When the dal is ready, gently smush it with the back of a ladle. 
Next, add the coconut paste to this and cook for about 10 minutes. Adjust seasoning. 

For the tempering
Heat the coconut oil and add the mustard seeds.
When the seeds splutter, add the dried red chillies, followed by the shallots,  green chillies and turmeric.
Pour the tempering into the dal and cook for a few minutes. 
Serve hot.

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