Parippu Curry

Parippu Curry is a Kerala lentil curry that Dassana Amit places in the Onam Sadya feast. Her mother’s recipe can use different lentils; this selection uses split, husked yellow mung lentils.

The lentils are rinsed in separate water, then pressure-cooked with turmeric and the main cooking water. Once the pressure settles, the softened lentils are mashed.

Fresh coconut, green chili, pearl onion and cumin are ground smooth with separate grinding water. The paste joins the mashed lentils, followed by later water and salt; the same later water can rinse the paste from the jar.

The dal simmers with intermittent stirring to a slightly thick consistency. In coconut oil, mustard crackles before broken dried red chilies, curry leaves and a separate portion of sliced pearl onion are added.

Once the tempering onion turns golden, the entire mixture is stirred into the same dal. Steamed rice and the offered optional ghee drizzle are selected for serving; other side dishes remain separate meal choices.