kerala parippu curry , kerala style moong dal curry

Directions

1. 1
   rinse cup moong dal (70 grams) in water a couple of times. then add rinsed moong dal in a 2 litre pressure cooker. also add teaspoon turmeric powder (2 pinches) and 1 cup water.pressure cook on medium to high flame for 5 to 6 whistles or for 8 to 9 minutes.once the pressure settles down, remove the lid and check the dal.mash the cooked moong dal with a spoon or masher. keep aside.meanwhile, while the dal is cooking, take cup grated coconut, 1 green chili (chopped), 1 pearl onion (sliced) in a grinder jar. for a spicy dal, you can add 2 green chilies.add teaspoon cumin seeds and cup water.grind to a smooth paste. add more water if required while grinding.add this coconut paste to the mashed dal in the cooker.add to cup water.season with salt as required.mix well and keep the cooker on the stove top on a low to medium flame.simmer for 7 to 8 minutes. keep stirring at intervals so that the dal does not stick to the bottom of the cooker. after 7 to 8 minutes cover and keep aside.heat 1 tablespoon coconut oil or ghee in a small pan or tadka pan.add teaspoon mustard seeds and let them crackle.then add 1 or 2 dry red chilies (broken and seeds removed),9 to 10 curry leaves and 2 to 3 pearl onions (thinly sliced).saute the onions stirring often till they turn golden.once the onions turn golden, switch off the flame.add the tempering mixture to the dal and mix well.serve kerala parippu curry with steamed rice.