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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.
Course Main
Cuisine Indian - Kerala
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 servings
Calories 97kcal
Author Manju


  • 1 cup Moong Dal or Toor Dal (Pigeon pea lentils)
  • 3 cups Water
  • ½ teaspoon Turmeric powder
  • Salt to taste

To grind to a paste:

  • ½ cup Grated coconut (I use freshly frozen)
  • ¼ teaspoon Cumin seeds
  • 1 Thai green chillie
  • 1 Dried red chillie
  • 2 Pearl onions peeled
  • 1 clove Garlic optional

For seasoning:

  • 1 tablespoon Coconut oil
  • ½ teaspoon 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 tablespoon 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