Parippu Curry

Parippu curry is the simple, beloved lentil dish that anchors the Kerala Onam Sadya feast, always served as the first item poured over the rice on a banana leaf. Made with split moong dal simmered in coconut milk and finished with a mustard-curry leaf tempering, it is mild, creamy, and deeply comforting — an everyday staple that is also sacred to celebration.

Serves: 4

Ingredients

• 200g (7 oz) split moong dal (moong parippu), rinsed
• 400ml (14 fl oz) water
• ½ tsp (2g) turmeric
• 200ml (¾ cup) thin coconut milk (second extract)
• 100ml (½ cup) thick coconut milk (first extract)
• ½ tsp (3g) salt

Tempering (tadka):

• 2 tsp (10ml) coconut oil
• ½ tsp (2g) mustard seeds
• ½ tsp (2g) cumin seeds
• 2 dried red chillies, broken
• 12 fresh curry leaves
• 2 shallots (50g / 1¾ oz), thinly sliced
• ½ tsp (2g) black pepper, coarsely ground

Instructions

1. Combine moong dal, water, and turmeric in a medium pot. Bring to a boil, then reduce heat. Simmer for 18–20 minutes, stirring occasionally, until the dal is completely soft and just breaking down. Mash lightly with the back of a spoon — it should have a porridge-like consistency, not completely smooth.
2. Stir in the thin coconut milk and salt. Simmer gently for 5 minutes.
3. Add the thick coconut milk and stir over low heat for 2 minutes. Do not boil after adding thick coconut milk or it may curdle. Remove from heat — the consistency should be pourable but creamy.
4. Prepare the tempering: heat coconut oil in a small pan over medium-high heat. Add mustard seeds; when they pop, add cumin seeds, dried chillies, and curry leaves — stand back, they splutter. Fry 20 seconds. Add shallots and cook 2–3 minutes until golden. Add black pepper, stir once.
5. Pour tempering over the dal. Stir gently and serve immediately with steamed rice.

Cook's Notes: Freshly extracted coconut milk gives the best flavour — shake the can well if using tinned. Moong dal cooks much faster than other dals and needs no soaking. For a thicker finish, leave the lid off for the last 5 minutes to reduce. The dish is traditionally made without garlic or onion for the Sadya feast — the shallots in the tempering are the only allium.