Instant Pot Parippu Curry – Instant Pot Dal with Coconut

Delicious, creamy yellow dal with coconut, the Kerala Style Parippu Curry made easily in the Instant Pot.

Dal or lentil curry is such a simple, comforting food and as with all such comfort foods, there is a unique twist to each version of it made. Kerala, the land of coconut trees, very obviously, has coconut in some form in most dishes in the region. So, of course, when dal is made here, we put coconut in it.

Parippu is dal / lentil in Malayalam and parippu curry is made with adding a ground paste of coconut, cumin and some other additions to it. It is served with rice and makes for one of the courses in the elaborate feast, Kerala sadya.

This Instant Pot Parippu Curry is the Instant Pot version of this dish. If you want the regular stove top version, here is the recipe for Kerala Style Parippu Curry.

Looking for other Instant Pot recipes?

• Instant Pot Dal Fry
• Instant Pot Indian Lamb Curry
• Instant Pot Vegetable Masala Rice

Curious to know what other curries are served in the Kerala Sadya? Here are some:

• Sambar
• Pazham Pulisseri
• Pumpkin Erisseri
• Tomato Rasam

Now, lets head over to the recipe of this Instant Pot Parippu Curry.

Instant Pot Parippu Curry - Instant Pot Dal with Coconut

Delicious, creamy yellow dal with coconut, the Kerala Style Parippu Curry made easily in the Instant Pot.

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Course: Main Course

Cuisine: Indian, Indian - Kerala

Prep Time: 10 minutes

Cook Time: 10 minutes

Time for IP to come to pressure and release pressure: 20 minutes

Total Time: 20 minutes

Servings: 6 servings

Calories: 207kcal

Author: Manju

Ingredients

• ▢ 1 cup yellow moong dal
• ▢ 2 ½ cups water
• ▢ ½ tsp turmeric powder

To grind to a paste

• ▢ ⅓ cup grated coconut
• ▢ 1 tsp cumin seeds
• ▢ 3-4 dried red chillies
• ▢ 1 clove garlic
• ▢ 1 pearl onion

For the tempered seasoning

• ▢ 2 tbsp coconut oil
• ▢ 1 tsp brown mustard seeds
• ▢ 1 pearl onion sliced
• ▢ 7-8 curry leaves

Instructions

• Rinse the moong dal and add it to the inner pot liner of the Instant Pot, along with the water and turmeric powder. 
• Close the lid of the Instant Pot and turn the sealing knob to seal. Press MANUAL and adjust time to 6 mins.
• While the dal is cooking, grind together the grated coconut*, cumin seeds, dried red chillies, garlic and pearl onion with a little water, to a smooth paste. 
• Let the dal cook completely in the Instant Pot and wait for NPR (natural pressure release). The pin near the sealing knob will go down, once pressure is all released. Move the sealing knob to release and open the Instant Pot.
• Press CANCEL / KEEP WARM. Press SAUTE button, mix the dal well and add more water if needed. 
• Add the coconut paste to this and salt and mix well. Let it cook in SAUTE mode for 4-5 mins. 
• In a small pan, heat the coconut oil, add the mustard seeds. Let them splutter, once done, add the pearl onion slices and fry till crispy along the edges. Add the curry leaves. And now pour this over the dal in the Instant Pot and mix well.

  If you don't want to use the stove top at all and want to do everything in the Instant Pot, do this step in the Instant Pot before adding the dal and water, right at the beginning.

Notes

* I use freshly frozen grated coconut. If you use that as well, defrost it and take the necessary amount and microwave for 30 secs, before you grind it. Otherwise, the oil from the coconut will be all chunky when you grind it and it wont grind well.

Nutrition

Serving: 1cup | Calories: 207kcal | Carbohydrates: 26g | Protein: 9g | Fat: 8g | Saturated Fat: 6g | Sodium: 15mg | Potassium: 548mg | Fiber: 6g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 58.2mg | Calcium: 60mg | Iron: 3.1mg

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