Allergens in Parippu Curry: mustard.
Ingredients
Quantities for 4.
- 1 cup Moong Dalcherupayar parippu
- 3/4 cup, grated Coconut
- 3 Green Chilli
- 1 tsp Cumin Seeds
- 2 cloves Garlicgoes into the pasteoptional
- 1/2 tsp Turmeric
- 4, sliced Shallotoptional
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 2, broken Dried Red Chilli
- 2 sprigs Curry Leaves
- to taste Salt
Cookware
stovetop, pressure cooker, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Dry-roast the moong dal in a pan for 4-5 minutes until it smells nutty and a few grains turn pale gold. This is what separates parippu curry from ordinary dal.
- Rinse the roasted dal in two changes of water before cooking.
- Grind the coconut, green chillies, cumin and garlic to a fine paste with 1/3 cup water while the dal cooks.
Method
- Pressure cook the rinsed dal with 2.5 cups water and the turmeric for 3 whistles, then rest until the pressure drops.It should be completely collapsed. Undercooked parippu curry has a raw beany edge that no amount of coconut hides.
- Whisk the cooked dal smooth with a ladle, adding hot water until it is the consistency of thin cream.
- Stir in the ground coconut paste and the salt.
- Simmer on low for 6-8 minutes, stirring often, until the raw coconut smell disappears and it thickens slightly.Coconut catches on the base easily. Stir and keep the flame low.
- Heat the coconut oil in a small pan and pop the mustard seeds, about 30 seconds.
- Add the sliced shallots, broken red chillies and curry leaves and fry 2 minutes until the shallots brown.
- Pour the tempering over the dal and cover for 5 minutes so the curry leaf aroma settles in.
- Serve over hot rice as the first course of the meal, with a papadam crushed over the top.
Storage
Keeps 3 days refrigerated. It sets almost solid when cold. Reheat with plenty of hot water, whisking, until it pours again.
Nutrition Medium estimate
One serving of Parippu Curry (82 g) is about 306 calories, or 373 calories per 100 g.
Medium protein: 14 g a serving, 18% of the calories
| Per serving82 g | Per 100 g | |
|---|---|---|
| Calories | 306 kcal | 373 kcal |
| Protein | 13.5 g | 16 g |
| Carbohydrate | 36.5 g | 44 g |
| of which sugars | 4.6 g | 6 g |
| Fibre | 10.2 g | 12 g |
| Fat | 12.9 g | 16 g |
| of which saturated | 10.3 g | 12 g |
| of which unsaturated | 1.5 g | 2 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for curry leaves. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.