Parippu - South Indian Lentil Stew

"Parippu is south Indian dal. This is a modification of the parippu recipe in The Food of India published by Murdoch Books. You can switch out the greens for another vegetable like chayote squash or green beans. You can also add carrots. To increase spiciness, just increse the amount of spice, but keep the cumin, tumeric, corriander ratio the same. Serve it over rice, and if you like, crumble potato chips on top."
 
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Ready In:
40mins
Ingredients:
17
Serves:
4
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ingredients

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directions

  • Wash lentils.
  • If using coconut & water, place these in a blender & puree to create coconut milk. (It will not be as creamy as real milk, but that is just fine.).
  • Put lentils in pan with 2 cups water, the 1st onion, tomatoes, coconut milk, green chilis,tumeric, ground cumin,corriander, asafoetida, and salt.
  • Bring to a boil.
  • Lower heat and simmer, stirring occasionally for about 1/2 hour until lentils are very mushy and have lost their shape. Add water if necessary to keep it a thick soup consistancy.
  • After 15-20 minutes, add the greens.
  • Heat the oil in a small pan. Add mustard seeds.
  • When they pop, add cumin seeds.
  • When the cumin is brown, add remaining onion and curry leaves. Cook until onion is golden brown.
  • Add onion mix to the lentils and cook for 5 minutes to meld the flavors.

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RECIPE SUBMITTED BY

<p>I&nbsp;live in Seattle, but have also lived in the DC area, the Mid-west, California,&nbsp;the South, and New England,&nbsp;as&nbsp;well as China and India plus travel a fair bit, so I have experienced a good number of cuisines and like them all. I&nbsp;eat mostly vegetarian and mostly do a lot of scratch cooking. I am known for my creative use of leftovers and whatever is in the fridge. Too bad those recipes can't go easily into Zaar.</p>
 
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