Cherupayar Parippu

Method

1. 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. 2

   Make coconut paste: Blend half cup fresh grated coconut, 2 green chillies and 1 tsp cumin to a smooth paste.

3. 3

   Add coconut paste to dal: Add coconut paste to the cooked moong dal. Mix well. Cook on medium heat 5 minutes.

4. 4

   Adjust consistency: Cherupayar parippu should be like a thick porridge — add water if too thick.

5. 5

   Season: Add salt. The dal should be mildly flavoured and creamy.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and 2 sprigs curry leaves.

8. 8

   Add shallots: Add 6 sliced shallots to the ghee. Fry 4-5 minutes until golden.

9. 9

   Pour tadka: Pour sizzling ghee tadka over the cherupayar parippu.

10. 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.