Moong Dal Curry / Paruppu Kari is the traditional kerala style dal recipe served with steamed rice and Ghee. This Dal Combined with Ghee is simply heavenly. Kerala Style Dal / Dal with Coconut is a very important component of Onam Sadhya served during the onam festival.
Moong Dal is pressure Cooked and flavoured with coconut. Moong Dal and Coconut blends together to give out the awesome flavour. Finally tampered with cumin seeds, curry leaves and dry red chillis. The flavour of dry red chillis and cumin seeds gives a awesome flavour to the curry.
Kerala style Dal / Dal with Coconut
Kerala style Dal / Dal with Coconut is a traditional dal recipe to be served with steamed rice.
Servings: 2
Ingredients
- ½ Cup Split Green Gram/Moong Dal
- 1 Cup Water
- 8 Small Onion / Shallots
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Salt
To Grind and Paste
- ⅓ Cup Coconut Grated
- 1 Green Chilli
- 1 Teaspoon Cumin Seeds
- ¼ Cup Water
To Tamper
- 1 Teaspoon Cumin Seeds
- 2 Spring Curry Leaves
- 1 Tablespoon Oil
- 2 Dry Red Chillis
Instructions
- Dry Roast Moong Dal/ Split green Gram until nice aroma comes out.
- Add the ingredients listed under to grind in a Mixer/blender and grind it into a paste.
- Add the roasted moong dal in a pressure cooker with water, onion and salt. Pressure cook for 3 whistles. Wait until the pressure releases on its own.
- Open the pressure cooker and add little water if required. Using a hand blender and mash the dal.
- Heat the mashed dal again. Add the ground paste and turmeric, Cook for 2 minutes in high flame and for another 5 minutes in low flame. Switch off the flame.
- Heat oil in another kadai and add mustard until it splutters. Add Curry leaves, and red chillies. Add this mixture on top of the cooked dal.
Notes
- Roasted moong dal increases the taste of the dish. So do not omit this step.
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