Entree: India – Kerala Travancore – പരിപ്പു കറി ➤ parippu kari (Kerala-style spiced lentil curry made with coconut and tempering)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 cup (200 g) split yellow moong dal (moong dal)
- 3 cups (720 ml) water
- 1/2 cup (120 ml) thick coconut milk
- 1/3 cup (35 g) freshly grated coconut
- 2 tbsp (30 ml) coconut oil, plus 1 tbsp (15 ml) for finishing
- 4 small shallots, thinly sliced, approx. 4 oz (110 g)
- 2–3 green chilies, slit, approx. 0.35 oz (10 g)
- 1 tsp (5 g) mustard seeds
- 8–10 curry leaves, approx. 0.035 oz (1 g)
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (1 g) red chili powder (optional)
- 1/4 tsp (1 g) asafoetida (hing)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) freshly grated ginger (optional)
- 1–2 tbsp (15–30 ml) water for grinding coconut (if needed)

Show original ingredient measurements

- 1 cup (200 g) split yellow moong dal (moong dal)
- 3 cups (720 ml) water
- 1/2 cup (120 ml) thick coconut milk
- 1/3 cup (35 g) freshly grated coconut
- 2 tbsp (30 ml) coconut oil, plus 1 tbsp (15 ml) for finishing
- 4 small shallots, thinly sliced, approx. 4 oz (110 g)
- 2–3 green chilies, slit, approx. 10 g
- 1 tsp (5 g) mustard seeds
- 8–10 curry leaves, approx. 1 g
- 1/2 tsp (1 g) turmeric powder
- 1/2 tsp (1 g) red chili powder (optional)
- 1/4 tsp (1 g) asafoetida (hing)
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) freshly grated ginger (optional)
- 1–2 tbsp (15–30 ml) water for grinding coconut (if needed)

Instructions

1. Rinse the moong dal under running water until water runs clear. Combine dal and 3 cups (720 ml) water in a saucepan, bring to a boil, reduce heat, and simmer uncovered until dal is very soft and breaking apart, about 20–25 minutes. Skim foam as needed.
2. While dal cooks, grind the freshly grated coconut with 1 tsp (5 g) ginger, 1 green chili (if using), and 1–2 tbsp (15–30 ml) water to a coarse paste; set aside.
3. When dal is soft, add turmeric, red chili powder (if using), salt, and the coconut paste; stir and simmer on low 5–8 minutes. Add coconut milk, mix gently, and heat through without boiling vigorously for 2–3 minutes; adjust salt and consistency with a little water if too thick.
4. Heat 2 tbsp (30 ml) coconut oil in a small pan over medium heat. Add mustard seeds; when they begin to pop, add sliced shallots and sauté until golden brown and softened, about 4–5 minutes.
5. Add curry leaves, slit green chilies, and asafoetida to the tempering; fry briefly until fragrant, then pour the entire tempering into the pot of cooked dal and stir to combine.
6. Finish with 1 tbsp (15 ml) coconut oil drizzled over the curry, simmer 1 minute, then remove from heat. Serve hot with steamed rice.