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

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,

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