Monday, August 24, 2009


Parippu, nei (ghee) and pappadam go hand in hand and is officially marked as the starting course of a grand sadhya.


Split Moong Dal: 1/4 cup
Green Chili (slit): 1-2
Garlic (Chopped): 1 teaspoon
Turmeric powder: 1/2 teaspoon
Grated Coconut: 1 tablespoon
Jeera/Cumin seeds: 1 teaspoon
Curry Leaves: just a few
Ghee: 1-2 teaspoons

Pressure cook the split moon dal with turmeric powder, green chillies, garlic and salt. Meanwhile grind the grated coconut and cumin seeds with little water to make a paste. When the dal has cooked, add the ground paste and keep it on low heat for few minutes and mix well. Finally add a dollop of ghee and some curry leaves.

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