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This is a healthy lentil curry that draws its subtle flavors from coconut, cumin, and green chilly. Best served with ghee(clarified butter) and pappadam (papad). 

Prep Time : 15 min
Cook Time : 20 min


Ingredients

1 cup split moong dal 
1/2 teaspoon turmeric powder 

To grind :

3/4 cup grated coconut 
1/2 teaspoon cumin seeds
1 green chilli

For tempering:

2 teaspoon coconut oil/ghee (Clarified butter)
3 dried red chilli
Curry leaves a few

Instructions

1) Fry the dal in a hot pan for about 2 to 3 mins till the raw smell of the dal disappears. Allow it to cool and wash it in cold water.

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2) Pressure cook this dal with 2 cups of water and turmeric powder(2 whistles).

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3) Grind coconut, cumin seeds and green chilli to a fine paste.

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4) Mash the cooked dal and add the ground paste along with 1/2 cup of water and salt. Bring this to boil. 

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5) In a separate pan add oil/ghee and lightly saute dried red chillies and curry leaves.

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6) As the final step add this tempering to the Parippu curry and serve.

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1 comment:

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