Name: Kerala Parippu Curry (Moong with Coconut)
Yield: 4 servings
Ingredients: Moong dal, yellow split — ¾ cup, lightly roasted (150 g); Water — 3 cups (700 ml); Turmeric powder — ¼ tsp (1 g); Coconut, fresh grated — ½ cup grated (50 g); Cumin (jeera) — ½ tsp (ground with coconut) (2 g); Green chilli (optional, deseeded) — ½ (optional) (2 g); Water — ¼ cup (grinding) (60 ml); Rock salt (sendha namak) — ¾ tsp (4 g); Ghee (cow) — 1 tbsp (15 g); Mustard seeds — ½ tsp (2 g); Curry leaves — 8 leaves (1 g); Asafoetida (hing) — small pinch (0.2 g)

Serves: 4
Portion: 1 katori (≈170 g)
Time: Cook 30 min
Texture: Soft, smooth
Season: MonsoonAutumnSeptember
Dosha: Vata
Pitta
Kapha
Pitta & Vata pacifying

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	¾ cup, lightly roasted	150 g	750 g
Water	3 cups	700 ml	3500 ml
Turmeric powder	¼ tsp	1 g	5 g
Coconut, fresh grated	½ cup grated	50 g	250 g
Cumin (jeera)	½ tsp (ground with coconut)	2 g	10 g
Green chilli (optional, deseeded)	½ (optional)	2 g	10 g
Water	¼ cup (grinding)	60 ml	300 ml
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Ghee (cow)	1 tbsp	15 g	75 g
Mustard seeds	½ tsp	2 g	10 g
Curry leaves	8 leaves	1 g	5 g
Asafoetida (hing)	small pinch	0.2 g	1 g

Method

How to cook it

Step 1: Roast moong lightly 3 minutes; pressure-cook with water and turmeric — 4 whistles; mash smooth.
Step 2: Grind coconut, cumin and chilli with water to a fine paste.
Step 3: Add paste to the dal; simmer gently 5 minutes (do not boil hard); add salt.
Step 4: Temper with ghee, mustard, curry leaves and hing.
Step 5: Serve as the Sadhya first course: over rice with a spoon of ghee.