As part of my Naturally Vegan series, I discovered this Indian curry, made or yellow split mung beans and coconut. Indian cuisine, in particular South Indian, is well known for having a high variety of naturally vegan and vegetarian dishes.
This curry is a mung (or moong) bean curry. It’s cooked with grated coconut, and seasoned with spices. It’s simple to make and it’s incredibly delicious.
What you need for this Parippu Curry:
- Mung dal
- Spices: turmeric, hing (asafoetida)
- Salt and pepper
- Water
- Grated coconut
- Garlic
- Pearl onions
- Chilli flakes or fresh Green chili
- Coconut oil
- Mustard seeds
- Dry red chili
- Dry curry leaves (if you have fresh use a few only)
Step by step instructions
- Cook the mung beans: First rinse the moong dal a couple times, until the water is cleaner. Soak for 15 minutes and discard the water. Then add it to a pot with 3 cups of water, turmeric and hing. Cook until soft, about 30/40 minutes. It should break apart.
- Make the coconut paste: Blend coconut with water, cumin, chili flakes or fresh green chili, and garlic until combined and smooth ish then add it to the dal. Add some more water, season with salt and cook for 6/8 minutes, until it doesn’t smell of raw garlic.
Make the tempering: Heat up the coconut oil in a pot, add mustard seeds and let them pop (5/10 seconds), then add red chilies, pearl onions and curry leaves. Cook it until the onions are golden then add everything into the dal. Mix well, cover and let it it sit for a few minutes to infuse all the aromatics. Serve it with rice or with a flatbread.
DID YOU MAKE THIS RECIPE?
I love to see recreations and share them!
Parippu Curry – Kerala Mung Bean Curry
Ingredients
Mung Beans
- 1 cup mung dal (split yellow moong beans)
- 1/4 tsp turmeric
- A pinch of hing or asafoetida (optional)
- Salt to taste
- 3 cups water to cook
Coconut paste
- 1/2 cup grated coconut
- 1 garlic clove
- 1/2 cup water
- Salt
- 1 tsp chilli flakes or 1 green chili 2 for more spicy
Tempering
- 1-2 tbsp coconut oil
- 1 tsp mustard seeds
- 2-3 dry red chili
- A handful of dry curry leaves if you have fresh use a few only
- 8 pearl onions or shallots
Instructions
- First rinse the moong dal a couple times, until the water is cleaner. Soak for 15 minutes and discard the water. Then add it to a pot with 3 cups of water, turmeric and hing. Cook until soft, about 30/40 minutes. It should break apart.
- Make the coconut paste: Blend coconut with water, cumin, chili flakes or fresh green chili, and garlic until combined and smooth ish then add it to the dal. Add some more water, season with salt and cook for 6/8 minutes, until it doesn’t smell of raw garlic.
- Make the tempering: Heat up the coconut oil in a pot, add mustard seeds and let them pop (5/10 seconds), then add red chilies, pearl onions and curry leaves. Cook it until the onions are golden then add everything into the dal. Mix well, cover and let it it sit for a few minutes to infuse all the aromatics. Serve it with rice or with a flatbread.
