Parippu Curry (Kerala Moong Dal with Coconut)
Soft yellow moong dal simmered with turmeric and finished with a spoonful of coconut sauce, comforting over rice with a little ghee or coconut oil.
Made with South Indian coconut curry base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 mins
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the moong dal, water, turmeric and a pinch of salt in a large pan. Bring to the boil, skim off any foam, then simmer gently for 20 minutes, stirring now and then, until the dal is soft and breaking down.
20 min - 2
Cook the basmati rice to the packet instructions.
- 3
Stir your ready made South Indian coconut curry base (see the base recipe) into the dal and simmer for 5 minutes. Add a splash of water if it is too thick.
5 min - 4
Heat the coconut oil in a small pan. Add the mustard seeds and wait until they pop, then add the curry leaves and cook for 20 seconds.
0 min 45 s - 5
Pour the sizzling oil over the dal. Taste for salt and serve with the rice.
Tips
- Rinse the dal until the water runs nearly clear. It cooks more evenly and tastes cleaner.
- Moong dal needs no soaking. Red split lentils cook in 15 minutes and are a fair swap.
- The final tempering poured over at the end is what gives the dal its fragrance.
Storing and freezing
Cool within 1 to 2 hours. Keeps for 4 days in the fridge or 3 months in the freezer. It thickens, so add a splash of water when you reheat until steaming hot all the way through.
Questions
Can I use red lentils instead?
Yes. Red split lentils cook in about 15 minutes and give a slightly stickier dal. Reduce the simmer time and add water as needed.
What is parippu curry served with?
It is eaten with rice, papadums and a vegetable side such as a thoran or pickle as part of a Kerala meal.
Is it vegan?
Yes. Coconut oil and the coconut base are plant based. Check your mustard seeds are labelled gluten free if you are coeliac.
More made with south indian coconut curry base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.