Simple Parippu (Dal) Curry

I am born and brought up in a joint family. There were times when the head count was thirteen, now its only 9 though. During my school days, my grandmother used to have a pre-set menu for everyday in a week. May be this would have made her work easier.  Deciding on what to cook takes more time. Sunday was the busiest day in kitchen I believe. The usual menu was Vellappam and coconut milk/bulls eye/omlete for breakfast; parippu curry, fish curry, fish fry, cabbage thoran and pappadam for lunch; beef cutlet for evening tea (on most Sundays) and the left-overs of lunch for dinner. Of this, the parippu curry had different versions with snake guard, cucumber, Ash gourd etc. But a combination of parippu with carrot was not familiar to me until my hubby asked me to prepare. The way of preparation is the same as with any other vegetable; but the combination is really good. The sweetness of carrot gives a special flavor to the curry.

Ingredients:

Toor Dal                    --   ½ cup
Carrot                        --   1 medium size
Green Chillies             --   1 or 2
Turmeric powder        --   ¼ tsp
Chilly powder             --   1 tsp
Cumin seeds               --   ¼ tsp
Mustard seeds            --   ½ tsp
Red chillies                 --   2
Curry Leaves             --   few
Shredded coconut      --   ¼ cup
Oil                             --   2 tbsp
Salt                            --   to taste

Preparation of Parippu Curry:

Cook the dal and carrot with turmeric powder and chilly powder in a pressure cooker. Normally it takes 3 – 4 whistles to get this cooked. You can also go for slow cooking. Slow cooking is tastier as always.

Grind the shredded coconut with a pinch of turmeric, cumin seeds and green chillies. Add this ground mixture to the cooked dal and let it boil.

Heat oil in another pan and add mustard seeds. Once it splutters, add broken red chillies and curry leaves. Garnish the curry.

 

 

 

Recipe Courtesy: Amma / Ajay