Showing posts with label paruppu. Show all posts
Showing posts with label paruppu. Show all posts

Apr 23, 2016

Bibi's Paruppu (South Indian Style Dal)


Every region of the Indian Subcontinent has their own unique way of preparing dal. South Indian dal preparations often feature curry leaves and coconut. I've tasted various versions of paruppu at restaurants and served as a first course at South Indian weddings. In this dish I've paired masoor dal's velvety texture with rich coconut cream, aromatic spices, and the zing of lime juice. Serve with steamed rice, rasam, papads, buttermilk, or whatever South Indian dish you love.

coconut masoor dal easy simple recipe paruppu

I make no claims that this dish is authentic in any way. It is very tasty though. I made this recipe up after tasting a similar dish at a South Indian restaurant in Delhi. I love anything coconut and the brightness of curry leaves in a dish. Unfortunately, coconuts and curry leaves are rarely available in Nepal. So I've used canned coconut cream in this dal for richness, along with cilantro and lime juice in to brighten up the flavors as fresh curry leaves would do.


Ingredients:
3 TBS coconut oil or ghee
1/2 C onion, finely diced
1/2 tsp black mustard/rai seeds
1/2 tsp cumin/jeera seeds
1/2 tsp fennel/saunf seeds
1 TBS garlic/lahsun paste
1 TBS ginger/adrak paste
1 tomato, diced finely
2-3 green chilis/hari mirch, chopped finely
1 tsp Kashmiri mirch (or 1/2 tsp paprika plus 1/2 tsp cayenne powder)
1/2 tsp turmeric/haldi
1 C masoor dal/red lentils, rinsed thoroughly
3 TBS coconut cream
3 TBS fresh cilantro/dhania, leaves and stems chopped finely
2 tsp salt
1 TBS lime juice (optional)

Here's what to do:
1) In a large stock pot heat coconut oil or ghee with 1 tsp salt. Fry onions until just beginning to brown.  Add mustard seeds, cumin seeds, fennel seeds. Fry for 2 minutes.


2) Add garlic, ginger, tomatoes, green chilis, Kashmiri mirch, and turmeric. Fry for 3 to 4 minutes or until tomatoes soften.


 3) Add masoor dal, coconut cream, 1 tsp salt, cilantro, and 4 cups water, stir well and bring to boil.


4) Reduce heat and allow to simmer for 40 minutes to an hour or until dal is to desired tenderness. Stir every 10 minutes or so to make sure dal is not sticking to the bottom. Add water if necessary until dal is to preferred consistency. Stir in lime juice if using, salt to taste and serve.

Helpful Hints:

This recipe can also be made with urad dal or in a pressure cooker also.

I've got a lov-e-ly bunch of coconuts!

An interesting aside:
I have been notified that I have been nominated for the "Best Food Blog"  AND "Best New Blog" awards on the  nepaliaustralian blog so get on over there and vote for my blog if you choose at:




Be sure to check out all the other amazing blogs in all the different categories and vote for all your favorites!!! Winners will be announced in May.

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