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yellow coconut dal curry with coconut and turmeric

Coconut Dal In Instant Pot With Yellow Moong Dal - Parippu Curry

Coconut dal or coconut moong dal curry with coconut and mild spices, also known as parippu curry in South India, this is so delicious and easy to make side dish using dal and coconut that goes great with rice!
Course Side Dish
Cuisine Indian
Keyword coconut dal, parippu curry
Prep Time 2 minutes
Cook Time 6 minutes
pressure build up and release time 25 minutes
Total Time 33 minutes
Servings 6
Calories 319kcal


  • 1.5 cups yellow moong dal
  • 1 cup grated or shredded coconut unsweetened
  • salt as needed
  • 2 cloves garlic crushed or minced
  • ½ teaspoon turmeric powder
  • 1 teaspoon onion powder optional
  • 2 tablespoons ghee or butter or oil
  • 1 tablespoon cilantro chopped for garnishing
  • 4 cups water will need more later once the dal is cooked


  • Add the yellow moong dal to the instant pot.
  • Also add the coconut, salt, onion powder, turmeric and garlic.
  • Add the water and mix well to combine. Also add the ghee (or oil or butter), mix in with the rest of the ingredients.
  • Cover the instant pot with lid in sealing position and cook in high pressure for 6 minutes. Once the cooking is done, wait for a natural pressure release for at least 12 minutes. Then, you may carefully do a gradual manual pressure release.
  • once the pressure is all released, carefully open the lid of the instant pot and stir the contents. The water will all be absorbed by the dal at this time, you can gently mash the dal using a large spoon or ladle.
  • Add more water to the dal, as needed, stir well to combine with the dal. I usually use another 2 to 3 cups of water to mix with the cooked dal, which will give the right consistency for the dal. You may adjust the amount of water required to get your preferred consistency of coconut dal curry.
  • Also, you may press the saute function and simmer for about a minute or so, if you wish.
  • Once cooked, you can garnish the dal with cilantro leaves (if using) and serve hot with rice, chapathi etc. You may also use curry leaves instead of cilantro leaves if you wish.


Notes: You may also add a Kerala style seasoning if you wish, to make the dal even more tasty.
To make the seasoning, heat little oil (or ghee) in a small pan on stove top. You can actually skip adding ghee or oil to the dal if you are making the seasoning separately since we use the ghee or oil in making the seasoning.
Once the oil is heated, add ½ teaspoon mustard seeds and let it splutter. Then add few curry leaves (make sure there is no water in the leaves) and also add 2 to 3 broken dried red chilies.
Lightly fry all of these and add this prepared seasoning or tadka to the prepared dal and gently mix.
The addition of the seasoning will make the dal more delicious.
You may also use about 1 tablespoon of chopped shallots or minced onions and lightly fry that too in the oil while making the seasoning which will add more flavors and make the dal the most delicious!
If you are not using the coconut dal in a couple of hours, I recommend storing the dal in the refrigerator. The dal will keep fresh in the refrigerator for another couple of days if stored properly in air tight containers.
As the dal cools down, the dal will thicken naturally. This is very normal, and you can add more water and mix in with the dal very well to achieve the right consistency for the dal.


Calories: 319kcal | Carbohydrates: 36g | Protein: 13g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 13mg | Sodium: 21mg | Potassium: 731mg | Fiber: 11g | Sugar: 4g | Vitamin A: 64IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 4mg