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.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.