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Kerala Style Parippu - Creamy red lentils cooked with coconut milk and ground spices. Delicious to serve with steamed rice.


4 Servings

Total time

40 minutes


  • 1 cup Masoor dal (Red Lentils)
  • 1 Mint leaves, coarsely chopped
  • 1 cauliflower, coarsely chopped (3 cups)
  • 1 cup coconut milk
  • 2 green Chilies, slit
  • ¼ tsp Turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 tsp oil
  • 1 tsp Cumin seeds
  • ½ tsp Mustard seeds
  • 1 medium onion (finely chopped)
  • 8 curry leaves


  1. In a heavy bottomed saucepan; combine lentils with 2 cups of water. Add the onion, tomato, coconut milk, green chilies, turmeric, ground cumin and coriander; bring to a boil.
  2. Simmer and cook, stirring occasionally, until the lentils are cooked and are very tender and mushy, it will take about 25~30 minutes. Add more water, if all the water evaporates.
  3. Heat oil in a small saucepan over medium-low heat. Add the cumin and mustard seeds and once they start to splutter, add the onions and curry leaves. Cook till the onions are golden brown.
  4. Pour the tempering into the simmering lentils. Season with salt to taste and cook for another 5 minutes. Serve!!
  5. View the recipe instructions at Cook's Hideout

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