A dish that includes lentils of some sort is a must as part of any Indian meal. This recipe is from the south and is flavored with coconut as well as a tarka of fried onion, cumin seeds, mustard seeds and curry leaves which is mixed in towards the end of cooking.

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Name: Parippu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 8 Ounces Red lentils (masoor dal); 1 Onion Roughly chopped; 1 Tomato Ripe, roughly chopped; 8 Ounces Coconut milk (light preferred); 2 Chilli peppers Green, chopped; 1/4 Teaspoon Ground turmeric; 1/2 Teaspoon Ground cumin; 1/2 Teaspoon Ground coriander; 2 Tablespoons Vegetable oil; 1 Teaspoon Cumin seeds; 1/2 Teaspoon Black mustard seeds; 1 Onion Very finely chopped; 10 Curry leaves

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INGREDIENTS

8 Ounces Red lentils ; (masoor dal)
1 Onion ; Roughly chopped
1 Tomato ; Ripe, roughly chopped
8 Ounces Coconut milk ; (light preferred)
2 Chilli peppers ; Green, chopped
1/4 Teaspoon Ground turmeric
1/2 Teaspoon Ground cumin
1/2 Teaspoon Ground coriander
Tarka
2 Tablespoons Vegetable oil
1 Teaspoon Cumin seeds
1/2 Teaspoon Black mustard seeds
1 Onion ; Very finely chopped
10 Curry leaves

Servings

INSTRUCTIONS

Put the lentils in a heavy-based saucepan with 2 cups water. Add the roughly chopped onion, tomato, coconut milk, green chilli, turmeric, ground cumin and coriander, and bring to a boil. Simmer and cook, stirring occasionally, until the lentils are cooked to a soft mush (masoor dal does not hold it's shape when it cooks). This will take about 25 minutes. If all the water has evaporated before the lentils are cooked, add 1/2 cup of boiling water.

For the final seasoning (tarka), heat the oil in a small saucepan over low heat. Add the cumin seeds and mustard seeds, cover and allow the seeds to pop. Add the finely chopped onion and curry leaves and fry over low heat until onion is golden brown. Pour the seasoned onions into into the simmering lentils. Season with salt, to taste, and cook for another 5 minutes.

NOTES

Enjoy with basmati rice.

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Parippu

8 Ounces Red lentils (masoor dal)
1 Onion Roughly chopped
1 Tomato Ripe, roughly chopped
8 Ounces Coconut milk (light preferred)
2 Chilli peppers Green, chopped
1/4 Teaspoon Ground turmeric
1/2 Teaspoon Ground cumin
1/2 Teaspoon Ground coriander
 Tarka
2 Tablespoons Vegetable oil
1 Teaspoon Cumin seeds
1/2 Teaspoon Black mustard seeds
1 Onion Very finely chopped
10 Curry leaves

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 4 Servings

Calories: 395
Calories from Fat: 163 (41%)

Amt Per Serving		% DV

	Total Fat 18.1g	24 %
	Saturated Fat 11.3g	56 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.8g
Cholesterol 0mg		0 %
Sodium 18.4mg		1 %
Potassium 916.9mg		24 %
Total Carbohydrate 44.7g		13 %
	Dietary Fiber 19.2g	77 %
	Sugars, other 25.5g
Protein 17.4g		25 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 395

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