You're previewing Alta Editions' Online Cookbook Club. You've viewed all 5 sample pages.  Try it Free!

Loading Indian for Everyone
  • South Indian Parippu

    YIELD: 11 CUPS / 2.6 L
    TOOLS: You will need a food processor; a heavy-bottomed, 6-quart / 6-L stockpot or Dutch oven with a lid; and an 8-inch / 20-cm frying pan.

    Parippu means lentils or dal in several South Indian languages. This version includes curry leaves (in South India what cilantro is to North Indian cuisine) and creamy coconut milk. Combined with the split and skinned lentils, this dish is the perfect mix of sustenance and spice.

    • 1 medium yellow or red onion, roughly chopped
    • 1 (1-inch / 3-cm) piece ginger, peeled and roughly chopped
    • 2 cloves garlic, peeled
    • 1–6 fresh Thai, serrano, or cayenne chiles, stems removed and roughly chopped
    • 3 cups /520 g duhli masoor dal (dried, split, and skinned red lentils), picked over and washed (no need to soak)
    • 1 medium tomato, finely diced
    • 2 teaspoons cumin powder
    • 2 teaspoons coriander power
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chile powder or cayenne pepper
    • 6 cups /1.4 L water (room temperature or boiling)
    • 2 tablespoons vegetable oil (1 use coconut or peanut)
    • 1 teaspoon cumin seeds
    • ½ teaspoon mustard seeds
    • 10 whole dried red chiles
    • 20–25 curry leaves, fresh or dried
    • 1 medium yellow or red onion, finely minced
    • 1 cup /240 mL coconut milk (regular or light)
    • 1 tablespoon salt
    • Brown or white basmati rice, for serving
    1. In the bowl of a food processor, grind together the chopped onion, ginger, garlic, and fresh chiles until a smooth paste forms.
    2. Combine the paste from Step 1, the duhli masoor dal, the tomato, the cumin powder, the coriander, the turmeric, the red chile powder, and the water in a heavy-bottomed, 6-quart / 6-L stockpot or Dutch oven over medium–high heat and bring to a boil.
    3. Reduce the heat to medium–low and simmer, partially covered, for 12 minutes. Remove the cover and cook for 3 to 4 minutes. Doing so leads to a drier end product—you don’t want it to be too watery. Remove from the heat, cover, and set aside to cool slightly while you prep the remaining ingredients. It will have the consistency of porridge and will be yellow—masoor dal turns yellow after it is cooked.
    4. In an 8-inch / 20-cm sauté pan over medium–high heat, warm the oil. Add the cumin and mustard seeds and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown. Add the dried chiles, curry leaves, and minced onion and cook for 3 minutes, until the onion is slightly browned and the curry leaves have curled. Remove from the heat and fold the contents of the sauté pan into the stockpot containing the duhli masoor dal.
    5. Return the stockpot to medium heat and add the coconut milk and salt. Cook the mixture for 5 minutes, until all the ingredients come together.
    6. Transfer to a serving bowl and serve with the brown or white basmati rice.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.