Parippu Curry – Kerala Style Coconut Moong Dal Curry

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 on stove top.

We can also make easy and simple parippu curry or coconut dal curry in instant pot using this recipe (the instant pot recipe is even more simpler version which you can easily prepare)!

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.

The seasoning is totally optional, and in many places in Kerala, we don’t really prepare the seasoning for this curry.

So here is how we prepare this traditional dal recipe from Kerala sadya (sadya means feast).

How To Make Kerala Style Parippu Curry With Coconut?

We use the following ingredients to make South Indian Kerala style parippu curry or moong dal curry with coconut.

Ingredients for parippu curry

1 cup parippu (yellow mung beans) (yellow moong dal)

½ cup grated coconut (or dry shredded coconut)

4 cups water

extra water as needed for curry to add after cooking

¼ teaspoon salt adjust to taste

1 green chilies (optional)

Spices

2 cloves garlic crushed

½ teaspoon turmeric powder

¼ teaspoon red chili powder

1 teaspoon cumin seeds (Jeera)

For seasoning (optional)

1 tablespoon coconut oil

1 teaspoon brown mustard seeds or cumin seeds

4 dry red chilies (broken) optional

curry leaves a few

1 tablespoon shallots or small onions chopped

Step By Step Instructions

Add the moong dal (yellow mung beans) to a pressure cooker and dry roast for about 4 to 5 minutes or until the raw smell goes away. The mung beans should not change in color (make sure to use a large sized pressure cooker which is at least about 6 quart in size).

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 until 2 whistles or once the steam begins to release, reduce the heat to medium and cook for about 7 to 8 minutes.

Once done and 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!

The traditional way of enjoying moong dal with rice includes adding a spoon of ghee along with dal.

Notes: As mentioned earlier, the seasoning for this parippu curry is totally optional.

In many places in Kerala, the seasoning is really not used and the parippu curry is just enjoyed with ghee, rice and also papadam.

Below you can get the recipe for parippu curry or Kerala style coconut moong dal curry in detail.

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!