I was stumbled for the letter ‘D’. I didn’t know many recipes which will fit into the ‘Sadya Recipes’ theme as well. An option was drumstick sambar, but then the sambar for sadya would have many vegetables and not just drumsticks alone.
So finally, I compromised on parippu or parippu curry and decided to call it ‘daal’. Cheating, I know…but please bear it :D. And tell me if you know recipes with D as the starting letter, I have given up!
A dal or parippu is a must for a Sadya. I will talk about how a sadya is served and the sequence in which items are served (again, keep in mind this changes from place to place and from community to community). Daal is the first course to have with rice. It is served with ghee. The aroma of melted ghee over hot rice and dal is really a great way to start a meal.
It’s a must when preparing for weddings and feasts, but I skip it when making at home since there aren’t many takers for it.
Parippu / Parippu Curry/ Dal:
‘This and That’ info:
- The varieties of dal served is different in different places and so is the method of preparation.
- The common thing is that the daal is cooked with turmeric powder and served with ghee as the first course.
- In Palakkad Iyer community (Brahmins), cooked toor dal (pigeon pea lentils)is served.
- In some parts of Kerala, dal means moong dal to which a little ghee is added. Ghee is given at the time of serving as well. Tempering is not done.
- In some other parts, coconut ground with chillies are added to moong dal. Some people temper this with mustard seeds and red chillies, but some don’t. This is the recipe that I am sharing now.
Ingredients:
- Moong dal : 1/2 cup
- Turmeric powder : 1/4 tsp
- Ghee : 2 tsp
To grind:
- Coconut : 1/4 cup
- Green Chillies : 1-2
- Cumin (Jeera) : 1/2 tsp
A pod of garlic or two are ground as well, some people skip it when making for Sadya.
Method:
- Dry roast the moong for a couple of minutes until it changes color. Stir continuously to avoid burning.
- Once its slightly brown, take off the kadai and wash and cook with turmeric powder and about 1.5 cups of water. I use a pressure cooker for this.
- Grind the coconut with chillies, cumin and garlic (if using) to a fine paste, adding water as required.
- Once the dal is cooked (about three whistles in a pressure cooker) and the pressure is released, transfer it to a kadai and bring it to a boil. Add the coconut paste, salt and let it cook for 4-5 minutes. You can add more water if the parippu is thick.
- Add a spoon or two of ghee and mix. Snip 4-5 curry leaves and add to the dal. Done!
- Some people temper with mustard seeds, curry leaves and red chillies as well.
Previous Recipes:
C – Carrot Thoran, Cabbage Thoran
B – Beetroot Kichadi, Beet root thoran, Beans Thoran
A – Avial, Ada Pradhaman, Achinga Payar – Chena Mezhukkupiratti
Logo courtesy : Preeti
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32
Linking this to Valli’s Side Dish Mela.
This looks delicious , I had a superb dhal curry at the Blue Elephant restaurant in Sydney and have been trying to find this recipe for ages , the one they make has Cauliflower , onion , and is seriously delicious , I am looking forward to trying this recipe , Thankyou , Fiona .
LikeLike
Sinful, comforting dish…
LikeLike
Rajanii this is not called cheating its called mingling of 2 cultures effortlessly :D!
I love this dal. In Goa something similar is made but with toor day and they use ginger and not garlic, as dal is made on the days they are shivrak that is veg. I love the addition of garlic. If i cook today, (which I hope I do not) my day is this one. Thanks.
LikeLike
Dal. Ghee and steamed rice – heaven come to earth :))) totally comforting !
LikeLike
Our neighbor back in Chennai was from kerala. She used to make this simple dal, but it was so flavorful. I can totally imagine how tasty this would be :)
LikeLike
I would love to have this dal with a little ghee. In our culture, on festive days, the first thing served after salt is a dollop of thick dhal-just cooked and not seasoned,It tastes heavenly with teamed rice and ghee
LikeLike
Comfort at its best!! We all love plain dal with some pickle any day vis a vis an elaborately cooked sambar :)
LikeLike
Looks comforting.. Love this dish..
LikeLike
Perfect comfort food. My 12 year old even now prefers plain toordal.
LikeLike
Perfect comfort food.
LikeLike
of all the options yours with the coconut I think would definitely be the most flavorful
LikeLike
ha ha.. when you started this and said all alphabets with Kerala theme, I was wondering how you will find things that fit the bill.. am curiously waiting.. great effort.. wishing you a wonderful Onam Rajani!
And yes, evne I can;t think of another D. This is just perfect
LikeLike
haha…that much of cheating is definetely allowed:-)…daal looks very inviting Rajini and lovely clicks
LikeLike
I am totally in for this dal its so good with hot white rice no matter what people say its best when mixed with ghee lovely I am so hungry looking at it.
LikeLike
this a delicious comfy dal :) looks super yummy and lovely presentation dear !!
LikeLike
Ultimate soul food.
LikeLike
I am all for your cheating rajani, this is a lovely dish. Esp the changed one. In our regular thali, the plain cooked toor dal is served. Never heard about moong dal being used, very nice and esp with that extra spice this would surely become a stand alone dish on it’s own than just a starting to a bigger meal…Very lovely pictures.
LikeLike
simple and very elegant dal… so much comforting!!!
Sowmya
LikeLike
Okay this much cheating is allowed…I like this simple daal..but roasting it before cooking is new..so you don’t soak or wash the daal before cooking?
LikeLike
Wat a comforting food, dal,pickle and chips i can have it even every day.
LikeLike
Dal are a must in dinner for us with different variety daily. Love this simple and delicious Moong dal..
LikeLike
LOve this food, I can complete full plate…
LikeLike