Cherupayar parippu(Split green gram)

Cherupayar parippu(Split green gram)

Cherupayar parippu(Split green gram/ Daal) is an essential part of Kerala "Onam Sadya" and is a typical Kerala style daal. I love having it with rice and papad(Kerala pappadam). Yummy!!!!! thats what I would describe the combination of this threesome : Rice, Cherupayar parippu and papaddam with ghee drizzled on it.

I prefer perparing Cherupayar parippu/Daal using the gram with skin /Cherupayar parippu as that provides fibre along with protein. Please do have this Daal/parippu with ghee drizzled on it -the typical kerala way.

 
Ingredients                                                                  Quantity                                            

Cherupayar parippu(Split green gram/moongdal)    : 1 cup
Jeera                                                                                    : 1/2 tsp
Garlic                                                                                  : Few pods
Fresh grated coconut                                                      : 1/2 ( half of a coconut)
Green chilli                                                                        : 2
Turmeric powder                                                            : 1/4 tsp
Ghee(Clarified butter)                                                   : 3 tsp

For seasoning:
Mustard seeds                                                                : 1 tsp
Shallots                                                                            : 4
Red chilli                                                                          : 2
Curry leaves
Salt as required

After pressure cooking

Preparation Method :                                                                                                 

• Roast the moong daal/ Cherupayar parippu till it turns slightly light brown .Keep aside.
• Grind grated coconut,Jeera, garlic and green chilli by adding little water and keep aside.
• Now grind the roasted daal in the mixer to a coarse powder ( be careful to not grind it to fine powder), just grind it once or twice so that its husk can be removed.
• Remove the husk or the skin thats come out .
• In a pressure cooker, boil half a litre water ,add the roasted dal , turmeric powder, few curry leaves and salt to this. Cook till the dal is done. It would look as seen in the above picture.
• Now low down the flame and add the cocunut paste to it and also water if required to dilute it a bit.
• Mix well and just cook it on low flame for 5 mins. Remove from stove.
• In a wok/Tadka pan, heat oil and splutter mustard seeds, add red chill, then chopped shallots/onion and curry leaves . Fry till small onion becomes golden brown.
• Pour the above seasoning on the daal/parippu and cover it with a lid.

Its ready to be served hot with rice ,ghee and papad.