This rich and creamy Kerala-style parippu (another word for “dal”) is one of the main dishes served during Onam, a harvest festival celebrated by people of all religions in the state of Kerala. It’s a simple and flavorful recipe made with coconut milk. Serve this dal with ghee drizzled on top!
- 1 cup split pigeon peas (toor dal) OR small yellow lentils (moong dal), soaked for 1–2 hours
- 1 tablespoon coconut oil
- ½ teaspoon black mustard seeds
- 30 curry leaves
- 1 ½ cups water
- 1 (13.5 ounce) can of full-fat coconut milk
- ½ – 1 Serrano pepper or green chili, minced
- 1 ½ teaspoons salt
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- Ghee, for serving
- Soak the split pigeon peas (toor dal) in cold water for 2 hours. Drain, rinse and set aside.
- Press the sauté button, add the coconut oil to the pot. Once the coconut oil melts, add mustard seeds and curry leaves to the pot. When the mustard seeds begin to pop, add the remaining ingredients to the pot.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Naturally release pressure.
- Drizzle ghee on top prior to serving if desired.
- You can make this recipe with either toor dal or moong dal – they have slightly different flavors but are both delicious!
- This dal will thicken the longer it sits so feel free to stir in a bit more water at the end if needed.