Sadya Parippu Recipe – Kerala Style Lentils
Description:
Parippu, also known as Lentil Curry, is a classic South Indian dish often served as part of the traditional Onam Sadya, a grand feast celebrated in Kerala. This dish is a comforting and simple curry made with lentils, usually Arhar dal (split toor dal), and flavored with shallots, garlic, ginger, and a dash of coconut oil. The beauty of Parippu lies in its simplicity. It offers a delicate balance of flavors that prepares the palate for the rich and bold dishes that follow in a Sadya meal. While this dish can be prepared using various types of lentils, such as green gram (moong dal) or split pigeon dal, the combination of aromatic ingredients and the earthy, nutty flavor of the lentils makes it a nutritious and comforting dish. Whether enjoyed as part of a festive occasion or a simple weekday meal, Sadya Parippu is a must-try for anyone interested in authentic Kerala cuisine.
Cuisine: South Indian
Course: Lunch
Diet: High Protein Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1/2 cup |
| Shallots (finely sliced) | 6 |
| Garlic (finely chopped) | 2 cloves |
| Ginger (finely chopped) | 1 inch |
| Green Chillies (slit lengthwise) | 2 |
| Coconut Oil | 1/2 tablespoon |
| Curry Leaves (crushed between palms) | 2 sprigs |
Preparation Time: 10 minutes
Cook Time: 30 minutes
Instructions:
-
Pressure Cook the Lentils:
Begin by pressure cooking the Arhar dal (split toor dal) in two cups of water. Add the finely sliced shallots, chopped garlic, ginger, slit green chillies, a few curry leaves, and a pinch of salt to the cooker. Close the lid and cook for about 3-4 whistles or until the dal is tender and cooked through. -
-
Mash the Lentils:
Once the pressure is released, open the cooker and lightly mash the cooked lentils using a masher. This will help create a slightly creamy texture, which is characteristic of the dish. Taste and adjust the salt as necessary. -
Add Coconut Oil and Curry Leaves:
In a small pan, heat the coconut oil on medium heat. Add the crushed curry leaves to the oil and let them splutter for a few seconds. Pour this infused oil into the cooked lentils and mix well. Cover the pot and simmer on low heat for about 5 minutes to allow the flavors to meld together. -
Serving:
Serve the hot and steaming Sadya Parippu with freshly steamed rice, a dollop of ghee, and crispy pappadams on the side for a truly authentic Kerala meal experience.
Note:
- If you’re using green gram lentils (moong dal) instead of Arhar dal, ensure you add at least 1 and 1/2 cups of water for every 1/2 cup of lentils. This ensures the lentils cook thoroughly and achieve the desired consistency.
- While the use of garlic and pearl onions (shallots) is traditional and adds depth to the flavor, it’s optional. You can prepare the Sadya Parippu without these ingredients if needed.
- The dish should have a semi-thick consistency, so feel free to adjust the cooking time and water based on the type of lentil used.
- For an extra nutritional boost, you can add cubes of winter melon, ash gourd, or yellow cucumber to the lentils. These vegetables complement the dish well and enhance its health benefits.
- Sadya Parippu can also be served as a standalone dish for a quick weekday meal, along with Steamed Rice and Elai Vadam (a traditional Kerala snack).
Tips for a Perfect Sadya Parippu:
- Use fresh coconut oil for an authentic Kerala flavor.
- Adjust the consistency of the dal by adding water if needed, especially if you’re using moong dal.
- For a more intense flavor, let the curry leaves splutter in the coconut oil before adding it to the dal.
- You can make this dish a bit spicier by adding more green chilies or experimenting with other spices.
Enjoy this beautiful and simple Kerala-style lentil curry, perfect for any occasion!
