Parippu (lentil) or Dal Curry has been an integral part of our Nation’s diet for eons. The rich flavour and innumerable health benefits of Parippu have made it among the most consumed vegetarian delicacies of God’s Own County. Kerala’s unique version of Dal Curry is elevated with the addition of coconut and the recipe below is jam packed with nutrition, taste and nostalgia.

½ cup split Green Gram
1 cup Grated Coconut
3 pods of Garlic
3 tsp. Coconut Oil
2 tsp. Ghee
½ tsp. Cumin Seeds
¼ tsp. Turmeric Powder
Curry Leaves

Method of Preparation
Heat the ghee in a thick-bottomed pan or kadai. Now roast green gram, till it turns light brown.

Boil two cups of water in a vessel. To this, add the fried green gram and cook, till it's done. If it is too thick, thin it with a little more water. Mash the cooked dal well and add salt and turmeric powder.Mix well. Grind together the grated coconut, cumin seeds and garlic. Mix the ground mixture with the mashed dal with a little water.

Put this on the fire and let it simmer for a few minutes until the ground mixture blends into the dal. Once that is done, remove the dal from the fire and add coconut oil and curry leaves. Mix well.

Recipe by Ms. Lyla Venu Kumar
Tel: +91 9895534383

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