Just imagine – a large, banana leaf filled with up with many wildly flavourful and addictively vegetarian curries sitting alongside servings of dhal (lentils), spicy vegetables and a guaranteed-to-be-yummy dessert payasam. This is the way of serving a Kerala sadhya. Among Dal plays an important role with his companion ghee (clarified butter)There are many more variations of Dal… it differs from state to state, city to city, home to home.
A dal or parippu is a must for a Sadya. Daal is the first course to have with rice. It is served with ghee. The aroma of melted ghee over hot rice and dal is really a great way to start a meal.This one is a true heirloom recipe. Simple, though very delicious!!
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Parippu Curry/ Dal:
preparation time – 10 minutes
cooking time 20 minutes
Moong dal : 1/2 cup
Turmeric powder : 1/4 tsp
Ghee : 2 tsp/ salt to taste
Coconut : 1/4 cup
Green Chillies : 1-2
Cumin seeds : 1/2 tsp
Garlic- 2 pods
- Dry roast the moong dal for a couple of minutes until it changes colour. Stir continuously to avoid burning.
- Once its slightly brown, take off the pan and wash and cook with turmeric powder and about 1.5 cups of water.
- Grind the coconut with chillies, cumin and garlic to a fine paste, adding water as required.
- Once the dal is fully cooked, transfer it to a pan and bring it to a boil.
- Add the coconut paste, salt and let it cook for 4-5 minutes. You can add more water if the dal is thick.
- Heat 3 table spoons of oil, temper with mustard seeds, curry leaves and red chillies as well. And add in to the mix.
- Add a spoon or two of ghee and mix. . Your yummy simple dal is ready to serve with rice.