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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 8  ounces red lentils
• 2  cups water
• 1  small onion, chopped
• 2  ripe tomatoes, chopped
• 1 3⁄4 ounces  unsweetened coconut and 1 cup water (or 1 cup unsweetened coconut milk)
• 2  small green chilies, chopped fine
• 1⁄4 teaspoon ground turmeric
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄8 teaspoon asafoetida powder (optional)
• 1  teaspoon salt, to taste
• 1⁄2 lb greens, chopped
• 2  tablespoons  oil
• 1  teaspoon cumin seed
• 1⁄2 teaspoon mustard seeds
• 1  small onion, finely chopped
• 10  curry leaves (optional)

Directions

1. Wash lentils.
2. 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.).
3. Put lentils in pan with 2 cups water, the 1st onion, tomatoes, coconut milk, green chilis,tumeric, ground cumin,corriander, asafoetida, and salt.
4. Bring to a boil.
5. 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.
6. After 15-20 minutes, add the greens.
7. Heat the oil in a small pan. Add mustard seeds.
8. When they pop, add cumin seeds.
9. When the cumin is brown, add remaining onion and curry leaves. Cook until onion is golden brown.
10. Add onion mix to the lentils and cook for 5 minutes to meld the flavors.