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Sadya Parippu Curry


Energy (kcal)- 90

Protein (g) - 3

Carbohydrate (g)- 14

Fat (g) - 3

Khyati's Health-O-Meter Says:

Lentils such as pigeon pea and tur dal are a powerhouse of nutrition. They are particularly rich in dietary fiber, lean protein, folate, and iron. Apart from that, they are also considered to be a good source of potassium, calcium, zinc, niacin and vitamin K. Parippu is hence a wonderful recipe packed with nutrients that can be easily relished during Onam.


  • Split pigeon pea or Toor Dal - 1/2 cup
  • Shallots or pearl onions finely sliced - 2-3 no.
  • Garlic clove; finely chopped - 1
  • Ginger, finely chopped - 1/4 Teaspoon 
  • Green chilies, slit lengthwise - 1no.
  • Oil - 1/2 Teaspoon
  • Curry leaves, crushed between the palms to enhance flavor - 2 spring
  • Water - 1or 2 cups

Step 1 To begin making the Sadya Parippu, Pressure cook the split pigeon pea or toor dal in two cups of water along with the pearl onions, garlic, ginger, green chilies, a few curry leaves, a pinch of salt.  Step 2 Once the pressure is released from the cooker mash the toor dal lightly with a masher.  Step 3 Now, add in the oil and the curry leaves to the dal. Cover this and simmer on low heat for about 5 minutes. Step 4 Serve the hot Sadya Parippu with brown rice. Step 5 This dish uses split pigeon peas, which do not require much water for cooking.  Step 6 On the other hand, if you are using green gram lentils or moong dal, make sure you add at least 1 and 1/2 cups of water for 1/2 cup of the lentils, to ensure the lentils are cooked well and are also the right consistency. Step 7 Adding garlic and pearl onions is important but not mandatory. Parippu prepared for Sadya can make do without these ingredients. Step 8 The dish needs to be of semi-thick consistency. Therefore adjust the cooking accordingly. Step 9 Ash gourd or yellow cucumber cubes can also be added in the dal before cooking or in the cooked dal. These vegetables make the dish nutritious and healthy.

Sadya Parippu Curry - BY KHYATI RUPANI

10 FEB 2018


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