Authentic Moong Dal Recipe – Kerala Style Coconut Curry

Last Updated on 4 months by Neha Deshmukh

Authentic Moong Dal Recipe – Kerala Style Coconut Curry

Introduction

There’s just something so comforting about a warm bowl of dal, isn’t there? And this Moong Dal, made the Kerala way with creamy coconut and a fragrant tempering, is extra special. I remember learning this recipe from my grandmother – the aroma of the tempering sizzling in ghee instantly transports me back to her kitchen! It’s a simple dish, but packed with flavour, and it’s become a staple in my home. You’ll absolutely love how easy it is to make, and how incredibly delicious it tastes with a steaming plate of rice.

Why You’ll Love This Recipe

This Kerala-style Moong Dal is more than just a lentil curry. It’s a hug in a bowl! It’s quick to prepare, incredibly flavorful, and naturally gluten-free. The coconut milk adds a beautiful creaminess, while the tempering gives it that signature South Indian zing. Plus, it’s a fantastic way to get a healthy dose of protein and fiber.

Ingredients

Here’s what you’ll need to create this Kerala classic:

• 100 gms Moong Dal (Cheruparippu)
• 1/3 – 1/2 cup Grated coconut
• 1/2 tsp Jeera (cumin seeds)
• 2-3 Green chilli
• 1/4 tsp Turmeric powder
• 2-3 tsp Ghee/coconut oil
• 3-4 Small onion
• A pinch Mustard seeds
• 2 Red chilli
• Curry leaves
• Salt (to taste)
• 3 cups Water (for cooking the dal)
• 1 tbsp Water (for grinding the paste)
• Additional 1/2 – 1 cup Water (for adjusting consistency)

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Moong Dal (Cheruparippu) – Choosing the Right Lentil

Moong dal, or Cheruparippu as it’s known in Malayalam, is a split yellow lentil. It’s known for being easily digestible, making it a great choice for everyday cooking. Look for good quality dal that’s bright yellow and doesn’t have any stones or debris.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is always best for that authentic Kerala flavour. But, if you can’t get your hands on it, unsweetened desiccated coconut works well too. Just add a little extra water when grinding to get a smooth paste.

Jeera (Cumin Seeds) – Aroma and Flavor Profile

Don’t underestimate the power of cumin! A little goes a long way in adding warmth and depth to the dal. I like to dry roast mine briefly to really bring out the aroma.

Green Chillies – Adjusting the Spice Level

Kerala cuisine loves its spice! But feel free to adjust the number of green chillies to your liking. Remove the seeds for a milder flavour.

Turmeric Powder – Color and Health Benefits

Turmeric not only gives the dal a beautiful golden hue but also adds a lovely earthy flavour and is packed with health benefits.

Ghee/Coconut Oil – Regional Preference & Flavor Impact

Traditionally, coconut oil is used in Kerala cooking, especially for tempering. However, ghee adds a richness that’s also delicious. Use whichever you prefer!

Small Onions – A South Indian Staple

These little guys add a sweetness and texture that regular onions just can’t match. They’re essential for a proper South Indian tempering.

Mustard Seeds – The Key to Tempering

The spluttering of mustard seeds in hot oil is the sound of South Indian cooking! It’s the foundation of the tempering, releasing a nutty, pungent aroma.

Curry Leaves – Freshness and Aroma

Fresh curry leaves are a must! They add a unique citrusy aroma that’s incredibly fragrant. Don’t skip them!

Salt – Balancing the Flavors

Salt is crucial for bringing all the flavours together. Start with a little and add more to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Dal: In a pressure cooker, dry roast the moong dal for 4-5 minutes over medium heat until it smells fragrant. This step enhances the flavour of the dal.
2. Pressure Cook: Add 3 cups of water to the roasted dal, mix well, and pressure cook for 8-10 whistles. Let the pressure release naturally – this is important for perfectly cooked dal.
3. Make the Coconut Paste: While the dal is cooking, grind the grated coconut, cumin seeds, green chillies, and turmeric powder with 1 tablespoon of water into a smooth paste.
4. Simmer the Dal: Once the pressure has released, mash the cooked dal (or blend it briefly for a smoother texture). Add the ground coconut paste and ½ – 1 cup of water. Simmer for 5-7 minutes, allowing the flavours to meld.
5. Temper the Dal: Heat ghee or coconut oil in a separate pan. Once hot, add the mustard seeds and let them splutter. Then, add the small onions, curry leaves, and red chillies. Sauté until the onions turn golden brown.
6. Pour and Serve: Pour the tempering over the simmering dal and mix well. Serve hot with rice, pappad, and a drizzle of ghee.

Expert Tips

• Don’t overcook the dal! It should be soft but still hold its shape.
• Adjust the amount of water to achieve your desired consistency.
• For a richer flavour, use coconut oil for both cooking the dal and the tempering.

Variations

• Vegan Moong Dal: Simply use coconut oil instead of ghee.
• Gluten-Free Moong Dal: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce or increase the number of green chillies, or add a pinch of red chilli powder for extra heat. My friend, Priya, loves to add a tiny bit of Kashmiri chilli powder for colour and mild flavour.
• Kerala Festival Adaptations (Onam, Vishu): During festivals like Onam and Vishu, a little bit of asafoetida (hing) is added to the tempering for a more festive flavour.

Serving Suggestions

This Moong Dal is incredibly versatile. It’s fantastic with:

• Steaming hot rice
• Crispy pappadums
• A dollop of ghee
• A side of thoran (stir-fried vegetables)
• Pickles

Storage Instructions

Leftover Moong Dal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best type of dal to use for this recipe?

Moong dal (Cheruparippu) is the traditional choice for this Kerala recipe. Its mild flavour and quick cooking time make it perfect.

Can I use dried coconut instead of fresh?

Yes, you can! Use unsweetened desiccated coconut and add a little extra water when grinding to get a smooth paste.

How can I adjust the spice level of this dish?

Adjust the number of green chillies, or remove the seeds for a milder flavour. You can also add a pinch of red chilli powder for extra heat.

What is the significance of tempering in Kerala cuisine?

Tempering (or ‘tadka’ as it’s known in Hindi) is a crucial step in South Indian cooking. It infuses the dish with flavour and aroma, and is believed to aid digestion.

Can this dal be made ahead of time?

Yes, you can make the dal ahead of time and store it in the refrigerator. Just make the tempering fresh before serving for the best flavour.