This is the simple and delicious mung dal curry that is the first course in a Keala Sadya. It is easy to make and very nutritious. This curry is very lightly flavored and served over rice with a dollop of ghee.
Keyword curry, Gluten Free, Mung Dal, Nut Free, Vegan
Prep Time 10minutes
Cook Time 15minutes
Total Time 45minutes
Skinned Mung Beanscheruparippu - 1 C (200gm)
Salt - 3/4 tspTo taste
Coconut Grated - 1/4 C loosely packed
Cumin seeds - 1/2 Tsp
Garlic - 1 cloveoptional
Turmeric - A pinchoptional
Green Chili - 1optional
Curry Leaves - a Few
Water - 3 to 4 C
Wash and dry the mung beans.
Heat the pan and when hot add the dried beans and dry roast till the raw smell goes away. Keep stirring to prevent sticking to the bottom and do not let it brown .
Add 2 C water, the minced garlic (optional) , a pinch of turmeric (optional), and green chilies (if using). Cover and cook till the beans are done, about 2 to 3 whistles in a pressure cooker.
Grind the coconut and cumin seeds in a blender to a smooth paste . Add enough water , 1/4 to 1/2 C as required, to make a smooth paste.
Uncover the lid and mash the beans well . Add three quarter of the the ground coconut mix and salt to it . Mix well, add enough water for the right consistency . Place the curry leaves and bring to a simmer over medium heat Taste , adjust salt , add the remaining coconut paste if needed. If adding coconut paste bring it back to slow simmer . Turn off the heat .
Serve over rice with a dollop of ghee.
Garlic is added as a digestive aid - often times it is not included in Sadya menu.
Turmeric is just an enhancer and I do not use it as a rule. Use sparingly, the curry should have no turmeric flavor
For detailed instructions go to https://oventales.com/parippu/ .