Sadya Parippu Recipe - Kerala Style Lentils
Parippu or Lentil Curry is a very simple dish that is also a part of the Onam sadyaa. Served with piping hot rice, the dish is a delicate and simple balance of flavours that prepares the palate to the explosion of flavours in the dishes that follow thereafter. The parippu can be prepared in a variety of ways using different kinds of lentils. Using Green Gram lentils (Moong Dal) or Split Pigeon Dal, one can prepare a nutritious and beautiful dish that is delectable in its simplicity.
If you like this recipe, you can also try other Dal recipes such as
- 1/2 cup Arhar dal (Split Toor Dal)
- 6 Shallots , finley sliced
- 2 cloves Garlic , finely chopped
- 1 inch Ginger , finely chopped
- 2 Green Chillies , slit lengthwise
- 1/2 tablespoon Coconut Oil
- 2 sprig Curry leaves , crushed between the palms to enhance flavour
How to make Sadya Parippu Recipe - Kerala Style Lentils
To begin making the Sadya Parippu recipe, pressure cook the split pigeon pea or toor dal in two cups of water along with the pearl onions, garlic, ginger, green chillies, a few curry leaves, a pinch of salt. See video recipe of how to cook lentils in a pressure cooker
Once the pressure is released in the cooker, and mash the lentils lightly with a masher. Check the salt levels and add more if required.
Now, add in the fresh coconut oil or ghee and the curry leaves to the dal. Cover this and simmer on low heat for about 5 minutes.
Serve the steaming hot Sadya Parippu with rice, a drop of ghee and crispy pappadams.
This dish uses split pigeon peas, which do not require much water for cooking.
On the other hand, if you are using green gram lentils or moong dal, make sure you add at least 1 and 1/2 cups of water for 1/2 cup of the lentils, to ensure the lentils are cooked well and are also the right consistency.
Adding garlic and pearl onions is important but not mandatory. Parippu prepared for sadya can make do without these ingredients.
The dish needs to be of semi-thick consistency. Therefore adjust the cooking accordingly.
Winter melon, ash gourd or yellow cucumber cubes can also be added to the cooked dal or placed in the dal before cooking. These vegetables make the dish nutritious and healthy.