Parippu literally translates to split beans or dal . Mildly flavored Mung dal curry , usually referred to as Parippu, is the first course in a traditional Kerala Sadya (feast). This is a light way to start the meal that winds its way through multiple courses of spiced and sweet dishes. This dal with a dollop of ghee and a crunchy papad is all you need to make a nutritious and satisfying meal .
Just 1 oz of Mung bean packs enough protein as an egg . It is also a source of many vitamins , minerals and calcium. Whenever I sing the nutritional praise of a food item , my kids roll their eyes as if to say “She is going to make us eat some yucky stuff again !!”. But this was one meal that they all loved from the get go. Mellow, silky smooth and easy to digest . No wonder these used to be cultivated in the rice paddies an interim crop.
This is an easy recipe as make . The skinned mung beans are dry roasted and cooked. Afterwards it is mashed and flavored with ground coconut and cumin . That is the basic parippu recipe and our favorite kind as well. Spice lovers add a green chili or 2 while cooking beans, and optionally you can add a curry leaf . No tempering or any such distractions here , just the wholesome taste of the beans .
Here is a quick recap of the recipe :
This can be made without the pressure cooker as well . It just takes a little longer .
Add enough water for desired consistency.
Add a sprig of curry leaf , bring to boil over medium heat . Taste, adjust seasonings and turn off the heat .
For an authentic taste serve over hot parboiled “Matta” rice with a dollop of ghee ..