'Parippu curry' is the first curry served in liquid form in Ona Sadhya with ghee traditionally. In this curry I have used green chillies. If you don’t like green chillies you can replace it with a teaspoon of red chilli powder.

       This protein rich curry is tasty without adding the coconut masala. But traditional curry  does  contain coconut. If you don’t like coconut or like to reduce calories you can avoid using this coconut masala in this curry.

Paruppu Curry
Moong dhal/cheru payaru parippu-1cup
Water-3 cups
Turmeric- ½ teaspoon
Green chillies-2
Salt- to taste

TO GRIND: (optional and i have not added)
Garlic- 2-3 cloves
Jeera- ¼ teaspoon
Grated coconut – ½ cup

Oil/ghee- 1 tablespoon
Mustard seeds- ½ teaspoon
Pearl onion (finely chopped) - 1 teaspoon
Garlic, chopped- 1 clove
Jeera- ¼ teaspoon
Curry leaves- 1 sprig
Dry red chilli-2

Easy Paruppu Curry
  • Dry roast the moong dhal in medium flame till slight golden color appears. Then add water, turmeric, green chillies and cook till mushy. Mash the cooked dhal with the backside of ladle/ masher.
  • Grind garlic, jeera and coconut as a coarse paste and add with dhal (optional).  Add enough salt and water and cook till it boils.
  • In a pan heat ghee/oil and add mustard seeds garlic and chopped pearl onions. When mustard seeds starts to splutter add the cumin seeds, dried red chillies and curry leaves and switch off the gas.
  • Add the tempering over the dhal mixture and mix well.
Moong Dhal Curry