Serving rice with parippu(Dal/Lentils curry) marks the beginning of a traditional Kerala sadya(feast). This forms the first course along with other side dishes, papads, banana chips and varieties of pickles. The dal is poured over hot rice along with few drops of ghee. The combination of hot dal and ghee gives a wonderful aroma and special flavour. The dal served during sadya is different from the one served with chapatis or rotis or naans. Here ground coconut mixture is added to cooked dal and later seasoned with freshly torn curry leaves and coconut oil. At home for making this dish moong dal('cherupayar') is roasted at low heat and slightly grounded to separate the outer skin which is then removed. As I do not want to get involved into this lengthy process I prepare with store bought moong dal/toor dal.
1/2 cup moong dal/toor dal(lentils)
Water to cook dal
Salt to taste
1 tsp coconut oil
1 sprig curry leaves
Grind the following together:
1/3 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp cumin seeds
A small piece of ginger chopped
- Cook dal in a pressure cooker for one whistle adding enough water and salt.
- Grind the ingredients to be ground to a smooth paste.
- Add the ground paste to cooked dal and cook for few minutes more. Add water if dal is too thick.
- When the dal has reached the right consistency add freshly torn curry leaves and coconut oil. Mix well cook for few seconds and remove from heat.
- Serve with rice and ghee.
Other Sadya Recipes: