Kerala Parippu curry

Moong Dhal - ½ cup

Turmeric - ½ tsp

Salt

Coconut - ¼ cup

Green Chilli - 2

Shallots - 3 + 2

Cumin seeds - 1 tsp

Coconut Oil - 1 tbsp.

Mustard - ½ tsp

Red Chilli - 2

Curry Leaves

Wash the dhal and pressure cook with ½ tsp Turmeric, 1 cup Water and required Salt for 3 whistles. Allow the heat to come down naturally and mash the Dhal and keep aside.

Grind Coconut, Green Chilli, Shallots and Cumin seeds to a fine paste.

To the dhal, add the ground Coconut paste and required Salt. Add 1/2 cup Water if need to bring to a right consistency. Mix well and bring to a boil.

Temper Mustard, Red Chilli, Curry leaves and 2 chopped Shallots in Coconut Oil and add to the Dhal.

Serve with plain Rice and Thoran.