Muringayila Parippu Curry (Dal and Drumstick Leave Curry)
Servings: 4 -5
- 1 cup Toor dal (Pigeon Pea)
- 1 cup Muringayila (Drumstick leaves)
- 1/3 cup Coconut
- 1-2 Green chilli chopped
- a pinch Cumin / Jeera
- 1/4 tsp Turmeric powder
- Oil I used coconut oil
- 1/2 tsp Mustard seeds
- 5 Small onion sliced
- Curry leaves
- 1-2 tbsp Dried prawns optional
Grind together grated coconut, green chilli, cumin and turmeric powder with 3-4 tbsp water to a smooth paste.
Rinse the toor dal 4-5 times and pressure cook with 2.5 - 3 cups water (refer notes for details). Mash the cooked dal with a wooden spoon. Add 1 cup hot water to the mashed dal and bring it to boil. Reduce flame to lowest and add coconut paste and salt. Mix well.
Cook for 5-7 mins on low flame. Add drumstick leaves. Cook for another 5-6 mins on low flame.
Meanwhile in a small pan, heat oil and crackle mustard seeds. Add sliced small onion and curry leaves. Fry till the small onion becomes golden and add to dal. In the same small pan (no need to add extra oil), roast the dried prawns (if using) for 2-3 mins and add to the dal. Mix well.
Let the curry rest for 20-25 mins, for the flavour to settle in.
Serve with rice or chapathi.
I pressure cooked the dal for 6-7 whistles on high flame. Switch off the gas and keep the cooker closed, till pressure drops naturally, around 15 mins.
Adding dried prawns is completely optional. Also, you can add 1-2 tsp of ghee or alternately, do the tempering in ghee, instead of oil, for enhanced taste and flavour.
Keep in mind that the curry tends to thicken as it rests, so adjust the qty of water accordingly.
You can use Methi leaves instead of Muringayila and follow the same recipe.