Kerala Dal Curry

Parippu curry reminds me of Onam sadya... Ive mentioned before in my blog that Onam was the only time we used to have sadya at home and as a child I always associated sadya with Onam... didn't know we could have sadya otherwise!! So once at a friend's place when her mom served sadya for her birthday, I blurted out- "why Onam sadya?" and they laughed and said "ethu onam sadya alla piranaal sadya aane" (meaning- this is not Onam feast, but birthday feast)... I guess that was when I realized Sadya can be had any time- it is just that when you have it for Onam, it is called Onam sadya.... Anyway... Here comes the recipe....


To Pressure Cook:
Moong Dal: 1 cup
Green Chilly: 3
Turmeric Powder: 1/4 tsp
Water: 2 cups
Salt: as needed

To grind
Coconut grated: 1/3 cup
Garlic: 2 cloves
Cumin seeds: 1 tsp

To temper:
Oil: 1 tbsp
Mustard: 1 tsp
Dried red chilly:2
Shallots: 2 sliced
Curry Leaves: 1 sprig
Dessicated Coconut: 1 tbsp (This is optional- I like it this way!!!)

Cook the to pressure cook  ingredients for 4 whistles on high heat.
Open the lid, mash it well and add more water and salt if needed.
Now add the ground paste and simmer for 3 to 5 minutes.
Transfer the Dal curry in to a serving dish.
In a kadai, heat oil and splutter mustard, add redchillies, shallots, curry leaves and the dessicated coconut.
Make sure the heat is low-the coconut should get browned...not burnt!!!!
Pour this over the dal curry.
Serve hot with rice, ghee and Kerala Pappadom.