Kerala Style Parippu Curry for Sadya ~ Lentil Curry with Coconut for the Traditional Feast (Sadya)
Hearty and delicious pigeon pea lentils cooked with coconut ground with garlic, cumin and chillies to make this Sadya Parippu Curry that is a staple in all Kerala Sadyas - a traditional feast.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
- 1 cup Moong Dal or Toor Dal (Pigeon pea lentils)
- 3 cups Water
- 1/2 tsp Turmeric powder
- Salt to taste
To grind to a paste:
- 1/2 cup Grated coconut (I use freshly frozen)
- 1/4 tsp Cumin seeds
- 1 Thai green chillie
- 1 Dried red chillie
- 2 Pearl onions peeled
- 1 clove Garlic optional
- 1 tbsp Coconut oil
- 1/2 tsp Mustard seeds
- 3 Pearl onions peeled and thinly sliced
- 10 Curry leaves
- 1 Dried red chilli
Wash the dal well with water a few times. Cook the dal with the water and turmeric powder in a sauce pan or in a pressure cooker.
Once done, add salt, mix well and keep on low heat.
Grind the ingredients under "to grind to a paste" to a very fine paste, adding a little water if needed (as little as a tbsp or two)
Add this to the dal mix, increase the heat to medium high and let it cook for a few minutes until the dal and the ground paste is mixed well.
Now heat the coconut oil for the seasoning and add the mustard seeds to it. Once they splutter, add the onions. Once the onions turn light brown and a little crispy, add the curry leaves and the chilli. Pour this onto the dal mixture and mix well.
Serve with rice, rotis or just as it is as a soup.
Calories: 97kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 3g | Sodium: 18mg | Potassium: 190mg | Fiber: 5g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 18.8mg | Calcium: 18mg | Iron: 1.4mg