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Nadan Parippu Curry – Moong Dal Curry for Kerala Sadhya

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parippu Nadan Parippu Curry Moong Dal Curry for Kerala Sadhya parippu curry Nadan Parippu Curry Moong Dal Curry for Kerala Sadhya

Nadan Parippu Curry – Dal Curry for Kerala Sadhya

This is the traditional method of preparing delicious Nadan Parippu Curry. I absolutely love this with some fresh ghee drizzled on top of the hot dal curry. Husked Moong dal is used for this dish.  Give me a plate of rice, some of this awesome parippu curry, ghee, some papad and – that’s all I need!

This is the type of dal that is made for traditional Sadhyas and Feasts. Loosen the texture further by adding more water.



Nadan Parippu Curry

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Recipe Name:  Nadan Parippu Curry
Cuisine: Kerala / Onam
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 5
Cook time:
Total time: 
Yield: (6 servings)



Ingredients:

  • 1 cup husked green beans / Mung beans / Moong Dal
  • 3 cups water – or according to desired looseness of the curry
  • ¾ tsp salt or to taste

To be ground to a paste:

  • 4 cloves garlic (small sized)
  • ¾ tsp cumin seeds
  • ½ tsp turmeric
  • 1 cup fresh grated coconut, tightly packed

For seasoning/ tempering:

  • 4 tsp refined oil / vegetable oil
  •  3 tsp ghee
  • ½  tsp black mustard seeds
  • 2 shallots, sliced  thinly
  • a few curry leaves
  • 1 ½ Tbsp dried chillies, cut into quarters (I use the milder variety)

Method:

  • Dry roast the dal in a heavy bottoms skillet or wok on low heat. Keep stirring till  heated through and slightly nutty or glossy- no change in color should occur.
  • Put the dal in a pressure cooker and cooke for 2-3 steam whistles,
  • Alternatively, cook uncovered in a pan on medium heat till the dal is tender, somewhat mash-able.
  •  Meanwhile add the coconut, garlic cumin and turmeric to a small mixer/grinder. Add just enough water (very little) to grind to a smooth paste. (As smooth as possible).
  • Once the dal is cooked tender, add the paste and salt.
  • Bring to a boil and remove from heat.
  • Heat the oil and ghee mixture in a small pan. Add the seasoning ingredients and allow to splutter.   (Make sure there is no blackening of the dried chilli).
  • Add over the curry.
  • Serve hot.

Nadan Parippu Curry 

Notes: 
  • The dal can thicken on resting. Loosen by adding very thin coconut milk or water and heating to a simmer.

Key Ingredients: Moong dal, Coconut, Turmeric, Cumin, Shallots, Dried chillies, Curry leaves, Mustard seeds, Ghee, Oil, Salt,

Let us know if you tried it – Nadan Parippu Curry . Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.

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