Delicious Kerala Style Coconut Dal Recipe for a Charming Indian Flavour Experience

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Kerala styled coconut dal, also known as “Parippu” in Malayalam, is a quintessential dish from the state of Kerala in southern India. This dal is a harmonious blend of split red lentils (toor dal), coconut, and a variety of spices, creating a creamy, mildly spiced, and incredibly comforting dish. It is often served with steaming hot rice, idlis, or dosas, and is a staple in many Kerala households.

Details

Course Main Course
Cuisine from which Indian State or country Kerala, India
Servings 4-6 people
Preparation time 20 minutes
Cooking time 30 minutes
Calories Approximately 250 per serving

Ingredients

  • 1 cup split red lentils (toor dal)
  • 2 cups water
  • 1 cup grated coconut
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 2-3 green chilies, slit
  • 1 teaspoon cumin seeds
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (optional)
  • Salt, to taste
  • 2 tablespoons coconut oil or vegetable oil
  • Fresh cilantro, for garnish
  • Curry leaves, a few sprigs (optional)

Method

  1. Rinse the split red lentils and soak them in water for about 15-20 minutes. Drain and set aside.
  2. In a large pot, combine the soaked and drained lentils with 2 cups of water. Add turmeric powder and salt. Bring to a boil, then reduce the heat and simmer until the lentils are cooked and mushy.
  3. In a blender or food processor, blend the grated coconut with a little water to make a smooth coconut paste. Set aside.
  4. In a pan, heat the coconut oil or vegetable oil over medium heat. Add cumin seeds and mustard seeds. Let them sizzle for a few seconds.
  5. Add the chopped onions and sauté until they are translucent. Then add the chopped tomatoes and green chilies. Cook until the tomatoes are soft.
  6. Add the coconut paste to the pan and stir well. Cook for about 5 minutes, stirring occasionally, until the mixture thickens slightly.
  7. Once the lentils are cooked, add the coconut and tomato mixture to the lentil pot. Stir well and let it simmer for another 10-15 minutes to allow the flavors to meld together.
  8. Garnish with fresh cilantro and a few sprigs of curry leaves if desired. Serve hot with rice, idlis, or dosas.

Special Note

This Kerala styled coconut dal holds a special place in the hearts of many Keralites, as it is a dish often served at family gatherings and festivals. The combination of the creamy coconut and the comforting lentils creates a dish that is both nourishing and delicious. I particularly enjoy this dal during the monsoon season, when the warmth and comfort it provides are especially welcome.

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