Parippu fit for the warrior Parasurama
Parippu is another word for dal, specifically the coconut dal from Kerala, South India. Hindu mythology states that Kerala was created from the sea by the axe-wielding warrior Parasurama. Kerala is also called Parasurama. The dal is rich and creamy from the coconut milk and has subtle overtones of coriander and cumin, the green chillies are super mild and balance the sweetness of the coconut milk. Red lentils are packed in B vitamins and generally considered a healthy eat, however they are low in fat that's essential for little ones - that's why this recipe works, as the fat from the coconut milk makes up for the missing fat in the lentils. I serve little ones’ dal in a dosa (Indian pancake) this makes it easier for them to pick up and eat. This is a definite starter meal as it's super soft and the dosa can be cut into reasonably large pieces for them to easily handle! The Parippu is traditionally served with plain rice.
Makes enough for 2 grown-ups and a little one
Ingredients
For the Parippu
225g red lentils
1 onion finely chopped
1 tomato – chopped into large chunks
2 green mild chillies chopped finely
250 ml coconut milk – if there are large solid bits of milk in can pour into bowl and stir them out as much as possible, then measure milk
500 ml cold water
¼ turmeric
½ tsp cumin
½ tsp coriander
2 tbsp vegetable oil
1 tsp cumin seeds
10 curry leaves
For the dosa – plenty for 1 pancake (makes around 1 to 2 pancakes – approx. 25 cm diameter)
25 g gram flour
25 g plain flour
50 ml milk
75 ml water
Method
1. The night before mix ingredients for dosa and put in fridge. The mixture needs at least 24 hours rest, but can be kept in fridge for up to 7 days.
2. Place the lentils, onion, tomato, chillies, coconut milk, water and spices in a large pan, mix and put on a high heat. Once it comes to a boil turn down to a simmer, and using a spoon, scoop of the frothy water at the top and discard.. Doing this will give your dal a nice shine.
3. Simmer, occasionally stirring for around 20 mins. If the mixture becomes too dry add 125 ml of boiling water. The dal is cooked when the lentils are completely soft and have mostly lost their shape.
4. Fry cumin seeds in oil for around 30 seconds and then add to dal, stir through.
5. Take around 2 table spoons of dal out for little one, then add ¼ - ½ tsp salt to taste to the remainder of the dal. It needs the salt for the adult palate.
6. Take the dosa mixture out of the fridge and mix a little with a fork. Heat a small amount of oil in large frying pan to a medium-high heat and carefully pour the dosa mixture in moving the frying pan so it covers the base of the pan in a thinnish layer of the dosa mixture (the dosa needs to be thick enough it holds the dal but thin enough to cook through). Once the dosa looks dry on the exposed surface spoon the dal across the pancake, then carefully roll the pancake up in the pan and continue cooking until it is lightly browned in patches.
7. Serve grown-up’s dal with plain rice.
Tips
This is a definite starter meal as it's super soft and the dosa can be cut into reasonably large pieces for them to easily handle, just be prepared for the mess.
Facts
Parippu is another word for dal, specifically the coconut dal from Kerala, South India. Hindu mythology states that Kerala was created from the sea by the axe-wielding warrior Parasurama. Kerala is also called Parasurama. Red lentils are packed in B vitamins and generally considered a healthy eat, however they are low in fat that's essential for little ones - that's why this recipe works, as the fat from the coconut milk makes up for the missing fat in the lentils.