DALS\u2026 Can\u2019t have enough of them! Must-Try recipes from Across India<\/h4>\n\n\n\n
India is one of the few countries that is blessed with variety in almost every aspect, food being the most obvious one. The unquestionable love and celebration of good food has been bringing people together for many years, and when we think of good food, one of our most loved preparations comes to mind – the quintessential Dal.<\/p>\n\n\n\n
From Dal Makhani to Panchratna Dal, it is the undying love for this flavoursome and versatile staple that most Indian households include in our daily diet. And each region in the country has its own favourite way of preparing them.<\/p>\n\n\n\n
\n\n\n\n
Parippu Curry<\/strong><\/h2>\n\n\n\n
Coconut flavoured lentil curry<\/em><\/p>\n\n\n\n
This is a delicious moong dal curry made with coconut and spices made during festivals in South India. Parippu curry is a comforting meal when served with rice along with a side of vegetables, pickle and papaddums.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\n
Ingredients:<\/strong><\/p>\n\n\n\n
1\/3 cup Yellow Moong Lentils (Moong Dal)<\/li>
2 pinch turmeric<\/li>
1\/3 tsp mustard seeds<\/li>
1-2 dry red chillies<\/li>
8-10 curry leaves<\/li>
2-3 small pearl onions, sliced [if using regular onions<\/li>
take 2 tbsp for the paste & \u00bc cup for tempering]<\/li>
1 tbsp coconut oil\/ghee<\/li>
1\/3 cup grated coconut<\/li>
1 green chilli<\/li>
\u00bd tsp cumin seeds<\/li>
Salt to taste<\/li><\/ul>\n\n\n\n
Instructions:<\/strong><\/p>\n\n\n\n
Wash the Dal well and soak for an hour. Drain the water and add the dal to a medium-sized pan along with 2 cups of water and a pinch of turmeric. Boil well until fully cooked. Mash the dal lightly.<\/li>
Grind the coconut, green chilli, 1 small onion, cumin seeds to a smooth paste. Add water if required for grinding.<\/li>
Add the paste to the dal and season with salt. Mix well and cook on low flame. Let it simmer for 5-7 mins and keep aside.<\/li>
In a separate pan make the tempering, heat oil\/ghee and add the mustard seeds. Add the red chillies, curry leaves and remaining onion. Saute till onion turns golden brown.<\/li>
Add the tempering to the dal and mix well.<\/li><\/ul>\n\n\n\n
Serve with steamed rice.<\/p>\n\n\n\n
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