Parippu – Kerala Style Dal Curry

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By Published On: April 13th, 2020

Parippu is one of my most favourite dal curries. A super fragrant and creamy affair. It’s great on its own over rice or chapati or as part of a larger Indian feast. Learn how simple it is to put together at home too…

Parippu - Kerala Style Dal Curry

My first encounter with this Parippu curry, a Kerala Style Dal dish was visiting the South of India a few years ago. As a non-vegetarian I was immediately struck by just how diverse the cuisine was in the South. A mind boggling array of vegetables, pulses and rice dishes, I forgot all about meat in no time at all.

Parippu curry - a rich creamy dal recipe from Kerala

My introduction to Parippu was in a hotel in a town called Kollam in Kerala, India. Downstairs in the hotel restaurant we sampled many delights. including Parippu, a wonderful yellow dal curry - creamy, rich and magnificently flavourful. Parippu is the Keralan variation on the tadka dal and features coconut and moong dal to help give its rich texture and flavour.

Parippu - Kerala Style Dal Curry

What is moong dal?

Parippu utilises Moong Dal to create the unique, creamy texture. Moong dal is the hulled version of the dried Moong Bean (Mung Bean) and looks a little like a split yellow lentil. Moong Dal breaks up relatively quickly during cooking to create a very smooth and creamy texture. It has a wonderful mild nutty flavour.

FUN FACT: I'll sometimes use moong dal instead of masoor dal (the tiny pink split dal) for my favourite British treat, Ham & Pease Pudding - a rich, thick lentil condiment used for sandwiches. It makes a great pease pudding!

This Parippu recipe is very easy. The lentils are cooked simply in coconut milk, turmeric and water until rich and creamy. Once cooked the magic happens, and they are flavoured with a spiced tadka.

What is a tadka?

Tadka is a method of seasoning - a tempering which is added after the initial cooking of a dish to enhance the flavour. This technique is used throughout India and Asia. The aim is to add further layers of flavour and texture with extra spices and ingredients. A tadka is usually flash fried in a generous amount of oil or ghee to bring out their natural flavour. The entire tadka, oil and all, is then scattered over and stirred into a dish - this fresh introduction of ingredients can transform a good dish into an amazing dish.

Tadkas are essential in Indian cuisine, and once mastered, can help the home cook rival any restaurant offering. My recipe shows you just how easy tadka cooking can be, and I'm sure you'll agree - the flavours are amazing.

Parippu - Kerala Style Dal Curry

How I serve Parippu

Personally, I like to serve Parippu as part of a larger offering. Sometimes with meat, sometimes not. If I'm serving meat it may be Southern Goan Chicken Vindaloo or a Karnatakan Black Pepper Chicken Curry. It also works splendidly to counteract the richness of a Bhuna Gosht or Mughlai Chicken.

If my spread is vegetarian or vegan (you can use peanut or mustard oil in the tadka for a vegan variation of this dish) It may be alongside a bowl of Kidney Bean Rajma, an Aloo Baingan, Potato & Eggplant Curry or a portion of Cauliflower with Mustard Seeds & Black Pepper.

On occasion I'll also take inspiration from one of my favourite Malaysian offerings Roti Canai and serve Parippu on its own with flaky, buttery paratha breads.

However YOU decide to serve Parippu, I'm sure you'll agree that this is a simple and amazing curry to have in your repertoire. It freezes excellently and pairs with pretty much any other Indian dish.

How to make my Parippu - Kerala Style Dal Curry

Parippu - Kerala Style Dal Curry

Parippu - Kerala Style Dal Curry

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5 from 2 votes
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Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings (adjustable) 4
Calories (per serving) | 381

Video Recipe


For the Tadka


  • Add the moong dal, coconut milk and turmeric to a pan. Pour over 2 cups of water. Bring to a boil then reduce the heat to very low so that it's very gently bubbling.
    Cover and cook for 35 minutes until the dal is soft and creamy, then remove from the heat.
    NOTE: you will most likely need to add more water during the cooking if the dal becomes too thick. The consistency should be similar to a creamy soup, so adjust accordingly. (See video recipe for a guide.)
  • Using a wok or deep frying pan over a moderate heat, add the ghee an let it get hot.
    Add the cumin seeds, mustard seeds and dried chillies and let them sizzle for 20 seconds.
    Add the curry leaves and let them splutter briefly before adding the shallots, followed by the green chilli, chilli powder, salt and then finally tomato.
    Stir and reduce the heat to low - let this all sizzle for 1 minute, stirring constantly.
    Remove from the heat.
  • Tip the tadka into the dal (reserve a little for garnish) and stir in well.
  • When you're ready to serve, heat the tadka until it starts to sizzle again and then pour ot over a serving bowl of hot dal. Sprinkle with fresh cilantro if you like.


Nutrition Facts
Parippu - Kerala Style Dal Curry
Amount Per Serving
Calories 381 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 15g94%
Cholesterol 19mg6%
Sodium 651mg28%
Potassium 241mg7%
Carbohydrates 37g12%
Fiber 6g25%
Sugar 3g3%
Protein 15g30%
Vitamin A 650IU13%
Vitamin C 57mg69%
Calcium 49mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course | Main Course
Cuisine | Indian
Keyword | Lentils
Parippu - Kerala Style Dal Curry

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