Cherupayar Parippu - Mung Bean Lentil Dal

 In Kerala it is quite common to use mung bean lentils to make a dal curry.  It is a thick creamy gravy that can be eaten with rice or chappati.  It goes particularly well with the Kerala red rice that is commonly used for the Onam Sadya.

Both my mother and my in laws preferred the flavour of the mung bean dal curry to the Toor dal curry.  May be I was influenced by that, because I love the mung bean lentil curry too.

Ingredients:

1 cup mung bean lentils

1/2 teaspoon turmeric powder

2-3 shallots, sliced

salt to taste

To grind to a coarse paste:

3 tablespoons grated coconut

2 green chillies

1 clove garlic

1/2 teaspoon cumin seeds

Seasoning:

1 tablespoon oil

1/2 teaspoon mustard seeds

2 dry red chillies, torn

1 sprig curry leaves

2-3 shallots, sliced finely

Method:

In a large flat thick bottomed saucepan, add the mung bean lentils.  Dry roast till there is a distinct nutty smell and some of the grains start to go golden brown.  Take off the flame.  Cool and wash well.

In a saucepan, heat 4-5 cups of water.  Add the washed lentils, turmeric and shallots.  Cook till they are soft and can be mashed with a spoon. 

Add the ground paste and salt to taste and let it come to boil. The gravy should be thinner than pancake batter but not very runny.  Adjust the water accordingly.

In a separate pan, heat oil, add mustard seeds. When the mustard seeds crackle, add the shallots, curry leaves and dry red chillies.  Cook for a few seconds till the onions go golden.

Pour this oil on top of the cooked lentil curry.

Serve hot with rice and a dollop of ghee and pappadams.