PARIPPU

Ingredientsfor 7 servings

• 200 g Masoor dal
• 1 large Onion — chopped
• 2 medium Tomatoes — chopped
• 1 cup Fresh coconut milk 240 ml
• 4 Green chilles — finely chopped
• 15 g Turmeric powder — ground
• 15 g Cumin powder — ground
• 15 g Coriander powder — ground
• Lemon yellow food colouring pinch
• Salt, to taste
• 45 ml Nut oil — ground
• 1 medium Onion — finely chopped
• 10 g Cumin seeds
• 5 g Mustard seeds
• 2 Springs fresh curry leaves

Preparation

1. Step 1

   In the selected pot add washed masoor dal along with all other ingredients and 4 cups of water Stir everything together thoroughly, bring to just one time boil and simmer stirring occasionally until the lentils are cooked to a mushy consistency, add extra water if required to maintain the required consistency. In a non stick frying pan heat about 45 ml of ground nut oil and add the mustard seeds when it begins to crackle add in the cumin seeds and let the two ingredients allow to crackle then add in the finely chopped onions and sautT a while finally add fresh sprigs of curry leaves and fry till golden brown. Toss the hot tempering into the simmering parippu adjust seasoning and cook through on simmer for 10 minutes. Serve hot with rice idlis or dosa or steamed rice with fried papad. Mixed pickle is yet another great accompaniment.