Cherupayar Parippu

Ingredients

• - 400g moong dal Kerala style
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Cook cherupayar (moong) dal: Wash 1 cup split yellow moong dal (cherupayar parippu). Pressure cook with 2 cups water and half tsp turmeric for 3-4 whistles until completely soft. Mash partially.
2. Make coconut paste: Blend half cup fresh grated coconut, 2 green chillies and 1 tsp cumin to a smooth paste.
3. Add coconut paste to dal: Add coconut paste to the cooked moong dal. Mix well. Cook on medium heat 5 minutes.
4. Adjust consistency: Cherupayar parippu should be like a thick porridge — add water if too thick.
5. Season: Add salt. The dal should be mildly flavoured and creamy.
6. Make ghee tadka: Heat 2 tbsp ghee until hot.
7. Add tadka: Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and 2 sprigs curry leaves.
8. Add shallots: Add 6 sliced shallots to the ghee. Fry 4-5 minutes until golden.
9. Pour tadka: Pour sizzling ghee tadka over the cherupayar parippu.
10. Serve: Cherupayar parippu is Kerala's version of dal — smooth, mildly spiced and fragrant with ghee. Serve with steamed rice as part of Onam Sadhya.