This parippu curry (or yellow mung bean curry recipe Indian style South Indian Kerala style recipe) is made of yellow mung beans (yellow moong dal) which is skin removed form of whole green mung beans.
This parippu curry or mung bean curry recipe uses yellow mung beans and grated coconut as the main ingredients with added spices and it goes great with rice for lunch or dinner.
As I mentioned, this is a Kerala style recipe (South Indian) – You can see all Kerala recipes in my blog here.
This is a healthy yellow lentil soup recipe, popularly known as moong dal curry or cherupayar parippu curry recipe in Kerala. Moong dal or mung beans is very commonly used to make dal fry in southern parts of Kerala.
This style of dal fry popularly known as parippu curry is served for Onam feast (kerala festival feast) known as Onam sadya, wedding feasts and other celebrations, and also for usual lunches at homes.
This parippu curry or moong dal curry do not use any vegetables, but the main ingredients are moong dal or mung beans, coconut and very few spices. It is easy to prepare, healthy and loved by kids and adults alike.
This Kerala style moong dal beans curry or soup is made using a pressure cooker.
The Kerala style moong dal curry goes well with rice for lunch or dinner, but you can also use this as a tasty and different kind of side dish for dosa and chapathis.
So here is how we prepare this traditional dal recipe from Kerala sadya (sadya means feast).
The seasoning is totally optional, and in many places in Kerala, we don’t really prepare the seasoning for this curry.
Parippu Curry Kerala Style Recipe, Coconut Moong Dal Curry
- 1 cup parippu (yellow mung beans) (yellow moong dal)
- 1/2 cup Grated coconut (or dry shredded coconut)
- 4 cups Water 4 cups
- extra water as needed for curry to add after cooking
- 1/4 teaspoon Salt adjust to taste
- 1 green chilies (optional)
- 2 cloves Garlic crushed
- 1/2 teaspoon turmeric powder 1/2 teaspoon
- 1/4 teaspoon red chili powder 1/4 teaspoon
- 1 teaspoon Jeera cumin seeds 1 teaspoon
For seasoning (optional)
- 1 tbsp coconut oil
- 1 teaspoon black mustard seeds or cumin seeds
- 4 dry red chilies optional
- curry leaves a few
- 1 tablespoon shallots or small onions chopped
- Heat the pressure cooker, add moong dal (yellow mung beans) and dry roast for about 4 to 5 minutes or until the raw smell goes away. The mung beans should not change in color.
- If you have a grinder or food processor, you can grind together - grated coconut and all spices including cumin seeds, turmeric, red chili powder and also green chili and garlic. If you don't want to use a grinder, you can skip the cumin seeds - but add the other ingredients including coconut, garlic and spices to the roasted mung beans (moong dal).
- Add salt and fry for another 1 minute.
- Add the water, mix well and pressure cook the contents for about 7 to 8 minutes or until 2 whistles come.
- Once the pressure cooker is cooled, open the cooker and mix everything well.
- If you need more liquid like consistency, you can always add more water - because cooked yellow mung beans tend to thicken as it cools down.
To prepare the seasoning (optional)
- Heat the oil in a pan and add mustard seeds. When the mustard seeds splutter, add the shallots or onion, lightly fry. Also add the red chilies and curry leaves, fry for a few seconds. Now the seasoning is ready.
- Pour the prepared seasoning over the prepared curry, gently mix in.
- Serve the hot moong dal curry with rice for lunch or use it as a side dish for flat breads and dosa or just serve it as a healthy lentil soup with spices!
Hope you found this post on yellow mung bean curry recipe – Kerala parippu curry recipe for Kerala style vegetarian lunch & dinner or healthy & easy vegetarian & vegan lunch or dinner helpful!