Parippu (Dal)

In Kerala, a Hindu wedding function usually ends with a sumptuous meal of vegetarian dishes spread out on a banana leaf. Parippu curry is one of the curries that will be served to you after rice. Its a watery broth. At home, mom makes it thick and creamy by adding grated coconut. Its awesome with steaming white rice. Crush some papad too on the rice, and it becomes a great combination. 

Parippu is made from split yellow lentils (moong dal or cherupayar parippu). "Split" implies that the moong beans have been skinned and split. Its a very good source of protein and rich in B complex vitamins, calcium and potassium . In North India, dal and roti is a common combination. 

Moong dal - 1/2 cup
Water - 2 and 1/2 cups
Salt - to taste

For masala,
Coconut, grated - 1/2 cup
Chili powder - 1/4 tsp
Turmeric powder - a bit
Cumin seeds - a tad

For seasoning,
Mustard seeds - 1/2 tsp
Curry leaf - a few
Cumin seeds - 1/4 tsp
Red chili - 1, roughly chopped
Refined vegetable oil - 1 tsp

Grind masala ingredients into a smooth paste.

Lightly fry moong dal. Cool. Wash dal. In a saucepan, add water and cook dal. Add masala, salt. Stir for a minute. Bring to boil and remove from fire.

In a separate saucepan, prepare the seasoning. Add oil. Then mustard seeds, curry leaf, cumin seeds and red chili. When the mustard seeds burst, remove from flame.

Add seasoning to dal. Add salt. Stir.

Recipe from Mom