A Kerala lentil dish in which dal (lentils) is cooked with pearl onion, ginger and coconut milk. Though the ingredient list may be small but the preparation time is whole another story. But if you are using store bought coconut milk and frozen pearl onions then it will save your time and it will be still yummy.
This lentil curry or Parippu curry is my husband’s favorite lentil recipe and my mother in law taught me this recipe. She makes this recipe from scratch and I take whole lot of shortcuts :). But still it is so good, creamy and tasty.
Dal with Coconut Milk / Parippu Curry Recipe
Course: MainCuisine: Indian, KeralaDifficulty: Medium6
servings15
minutes30
minutesParippu curry is a yellow lentil curry made with coconut milk and pearl onions, a recipe from the state of Kerala.
Ingredients
1 cup of toor dal
15-20 pearl onions/1 medium onion, sliced thinly (you can use frozen pearl onion)
1 inch ginger, finely chopped
2 sprigs of curry leaves
1/4 tsp of turmeric
2 cups of think coconut milk (see Notes below)
1 cup of thick coconut milk
Salt to taste
2 tsp of ghee
Directions
- Rinse dal or lentils 2 to 3 times with cold water .
- In a pressure cooker put dal, onion, ginger, curry leaves, turmeric, salt, 2 cups of thin coconut milk and around a cup of water to cook the dal.
- Cook the dal for 3-4 whisles over medium heat, then turn off the heat.
- Let all the steam escapes, then carefully open the lid. If the dal is too thick, add water to thin it out a little and let it boil.
- Now put the cooker on low heat add thick coconut milk and let it cook for 5 minutes. Do not boil the dal or lentil.
- Now turn off the heat and drizzle ghee over dal.
- If you want to reheat it, do not boil it as it can curdle. Add boiling water if it becomes too thick.
Notes
- If you are using coconut milk can, then for making thin coconut milk, mix 2 cups of water with 13 oz of coconut milk.
