“Serve this Parippu curry with steamed rice, a drizzle of fresh ghee and a dollop of (coconut) yogurt, with a fresh crispy Pampadam or add more water and enjoy this nourishing dish as a simple yellow/Moong dal soup. The aroma of this supper dish has been drifting through our home on the chilly winter evenings, it reminds me of the mountain life growing up. The smell of the spices in the Kitchen will bring your senses into the village and memories of traveling India within a few metaphoric minutes.” - Jana
1 cup Moong Dal (spit yellow or green peas)
¼ tsp Turmeric powder
1 clove of garlic
¼ cup grated coconut (you can add more if you like more coconut flavor)
1 tsp cumin seeds
2 or 3 green chillies
For final seasoning
1 tbsp Coconut oil or ghee
¼ tsp mustard seeds
3 sliced shallots
1 dried red chilli
1 sprig of curry leaves
5 mushrooms sliced
Take a pressure cooker or a heavy based pan and dry roast the dal until you get a nice aroma. I sometimes add little bit of ghee or coconut oil at this stage and dry roast with turmeric and chopped garlic. Then add 3-4 cups of water and bring to boil. You can also add the turmeric and garlic when you add the water in the second stage if you don’t want to add extra oil. Pressure-cook or cook in open pot till the dal is soft and mushy.
In the meantime, to make a paste, mix together in food processor the grated coconut, cumin seeds and green chilies with required water. Once the dal is cooked, add the ground paste and cook for a further 5 minutes. Some people like to mash the dal at this stage, it’s really up to you.
While the dal is simmering, heat a small pan, Add oil and pop the mustard seeds. Add the sliced shallots and sliced mushrooms and fry till golden brown. Add the curry leaves and dry red chili, let the aroma to fuse together for another minute, remove from heat, Mix the seasoning into the cooked lentil soup, salt to taste. The traditional recipe from South India goes without mushrooms, but I like adding them for texture, Sometimes I make more of the Mushroom seasoning and serve on the top as decoration with coconut yoghurt, Enjoy with good intentions and peaceful company.
And what is the difference in using yellow and green Moong dal?
Yellow Moong dal is known to be diet friendly as it is very low in calories. It is extremely light and easy to digest. Green Moong dal has zero cholesterol and is rich in soluble dietary fibre. Which is known to be helpful in lowering the “bad” LDL cholesterol. Due to higher content of Fiber it can be little more difficult to digest.
Moong and other legumes have protease inhibitors in them, which are a good cancer preventative. They block and prevent the formation of cancerous and tumour cells. They are also an excellent source of protein for vegetarians.
recipe and words by Jana Brunclikova