Try our easy Kerala Style Toor Dal Parippu Recipe for Chappati, blending toor dal, coconut, and spices to bring the flavors of South India to your table in a few very simple steps. (step-by-step-recipe)
About Toor Dal Parippu Recipe:
Dal is a staple in many Indian households, adding protein and comfort to every meal. Kerala parippu stands out with its rich, aromatic flavors and smooth, velvety texture.
Originating from the lush, tropical locales of Kerala, this dal variety transforms the simple toor dal into an extraordinary side dish.
This is a simple dal recipe made with Toor dal along with a coconut paste. The addition of coconut, small onions (ulli), and coconut oil makes it very flavourful.
There is one more Parippu recipe from Kerala made especially during Onam Sadya. The main ingredient used in this recipe is Moong dal. The process of making this recipe is very much similar to this toor dal parippu recipe.
The Moong Dal Parippu Curry goes very well with Brown rice, usually served in Kerala during Sadya.
Anyway, for now, if you are looking for a Parippu recipe for Chapati, then you might want to try today’s recipe. And do let me know how it turned out for you.
This toor dal recipe holds a special place in my heart and is my go-to dish when I’m feeling lazy but still want a flavorful meal. I love that it comes together quickly – with just 30 minutes from start to finish.
I like to soak the dal lentils for 30 minutes before cooking. This helps them cook faster.
Most importantly, this dal recipe makes everyone happy, even my picky family. It’s my reliable comfort food that never fails to please.
Kids would love eating it with chappati if you break the chappatis into pieces and dip it well in a bowl full of this amazing Kerala-style parippu. Even adults sometimes like eating it like that. Try it and I am sure you won’t be disappointed.
Serving Suggestion:
Kerala-style parippu recipe can be served along with hot, fresh roti flatbreads or rice. There are many tasty ways to enjoy them together. You can tear off a piece of roti and dip it directly into the flavorful dal.
Or, you can mix some rice with the dal to mix up the textures and flavors and serve along with papadams and achar. This makes every bite very tasty.
Storage Suggestion:
This dal stays fresh for 2-3 days stored in the fridge in an airtight container. The leftovers can even be mixed with some freshly cooked rice for a quick parippu saadam lunch.
Reheat gently with a splash of water to adjust the consistency.
Pro Tips for the Best Kerala Style Parippu Recipe for Chappati:
- Soak the dal ahead of time to reduce cooking time
- Make sure to cook dal properly to get a smooth and velvety finish
- Always use freshly grated coconut for the best results
- Temper with coconut oil, mustard seeds, whole dry red chili, and curry leaves for authentic flavor
Looking for Some more Recipes Like this:
If you are someone like me who loves trying Kerala Dishes then you might want to try out some of the below-mentioned recipes available on my Blog.
Kerala-style vegetable stew recipe
Basic Ingredients Used to Make Kerala-Style Parippu Recipe:
Toor Dal: Toor dal, the main ingredient in our recipe, brings protein and a hearty feel to the dish, making it both delicious and nourishing.
Coconut: Coconut adds a smooth and creamy texture to our dal, making it taste just like the comforting dishes you’d find in Kerala.
Shallots: Shallots add a mild sweet taste to the dal recipe. They get ground into a paste along with fresh coconut and green chilies. Mixing this shallot-coconut paste into the cooked dal balances all the flavors perfectly. The raw shallot, creamy coconut, and spicy chilies blend beautifully together!
Spices: The spices used add lots of flavor to the dal. Mustard seeds, curry leaves, and red chilies are added. The combination of these three spices makes each bite very yummy and flavorful. They take plain dal to a whole new level!
Coconut Oil: Coconut oil is perfect for tempering this Kerala dal. The oil is heated up and mustard seeds are added, along with dry red chilies and aromatic curry leaves. When the mustard seeds, red chilies, and curry leaves fry in the hot coconut oil, they add a nutty, spicy delicious flavor to the dal.
Toor Dal Parippu Recipe
Ingredients
- 1 cup Toor Dal
- 1 tsp Turmeric Powder
- Salt to taste
- Water as needed
For Grinding:
- 1/2 cup Coconut
- 2 Green Chilli
- 10 Shallots
- Water as needed
For Tempering:
- 1 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 1 Curry leaves Spring
- 2 Dry Red Chilli broken
Instructions
- Add dal in a pressure cooker. Cover it with 2 cups of water. Pressure Cook dal for 3 whistle.
- Switch off the flame and let the steam go all by itself. Open the pressure cooker and mash the dal well.
- Add grated coconut, small onion and green chilli in a blender and make into a puree by adding little water.
- Add coconut paste to dal.
- Add turmeric powder and salt. Mix well. Let this come to a boil.
- Simmer for couple of minutes
- Now heat oil in a small pan add mustard seeds to it.
- Once the seeds starts crackling add dry red chilli and curry leaves.
- Pour this over the dal and mix well.
- Serve hot with plain chapati. You can even serve this dal along with rice.
Nutrition
Frequently Asked Questions About this Recipe:
Can I use a different dal?
You can use other lentils instead of toor dal, but then it won’t taste like the traditional Kerala-style dal recipe. Toor dal lentils are the main ingredient that makes this dish special.
Can we use Desiccated coconut?
For the best flavor, freshly grated coconut works best. But if you don’t have that, dried shredded coconut can be used instead.
Can we soak dal before cooking?
Of course you can, Soaking will reduce cooking time.
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