Moong Dal Tadka / Parippu Curry / Dal Tadka Recipe

Plain yellow dal or dal tadka is the most requested recipes in here and it forms an important part of Onam Sadya, forming the first course of the meal or sadya. I had posted the basic dal recipe with toor dal a while back. I also make this with yellow moong dal (splite green beans) when I run out of toor dal and it gives a very different tasting basic dal for your rice.

PinIn Kerala, or atleast the parts that I am from, moong dal is usually preferred over toor dal. We make a curry with moong dal, any squash or cucumber we can get our hands on and also add coconut (but of course!). Oh wait, I actually have a recipe in here somewhere. Oh yes, here it is. Cherupayar Vellarikka Curry – yellow moong dal cooked with cucumber.

Yellow Moong Dal Tadka / Cherupayar Parippu Curry

Serves: 4

What I Used:

Yellow moong dal / split green bean / cherupayar – 1 cup

Green chillies – 2, split

Tomato – 1, chopped (optional)

Turmeric powder – 1 pinch

Salt – to taste

For tempering:

Oil – 1 tbsp

Mustard seeds – 1/2 tsp

Jeera / jeerakam – 1 tsp

Ginger – 1/2 tsp, grated

Red chillies – 2, torn into halves

Curry leaves – a few

Hing / asafoetida / kaayam – a pinch (optional)

How to make Moong Dal Tadka:

1. Cook the dal in 4 cups water until soft or pressure cook for 3 whistles with turmeric, green chillies and tomato (if using). Let it cool.

2. Heat oil in a pan and add the ingredients for tempering. When the mustard seeds start popping and the red chillies start to change colour, add the cooked dal to this and mix well. Add salt.

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