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  min
Cook time: 10 min
Total time:  15  min
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 

• 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,

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