DISH NAME : CHERUPAYAR PARIPPU CURRY (MOONGDAL CURRY)

Preparation Time : 15 minutes

Cooking Time : 30 minutes

Description

Cheruparippu is moong dal or green gram dal. It is a rich source of protein.
Cheruparippu curry is an integral item in Kerala sadya (festive lunch).

Ayurvedic Note

1) Ideal dish, rich in protein, vitamins and carbohydrate.
2) As it is easy to digest, ideal food during fever and indigestion.
3) Reduces acid reflux.
4) Green gram soup gives immediate relief from acidity.
5) It is pitta reducing food.

Note

1) Do not skimp on ghee, as this dish ideally combines with moong dal.

Method

1) Dry roast (without oil) moong dal on low flame, till nice and crisp. Take care not to burn the dal.
2) Cook dal in a pressure cooker with 1.5 cups of water, salt and turmeric powder for 1 whistle. If cooking in a regular vessel, cook till dal is cooked and mushy. In that case add about 2 cups of additional water. Moong dal should be well cooked. If not mushy, slightly mash with a ladle.
3) Grind to a fine paste, coconut with green chillies, cumin and about 3 tbsp of water.
4) Add ground coconut paste to dal with about 1 more cup of water and bring to a boil. Remove from heat.
5) Heat ghee.
6) Splutter mustard seeds, add chillies, curry leaves and shallots and fry till shallots are golden brown.
7) Pour over cooked dal.

Serving Suggestions

Serve with rice, papad and lime pickle. Add some ghee on rice with the dal curry. Adding ghee on rice with dal is an ultimate combination.