Ulli Parippu Curry in Microwave

Yes it’s possible … in an IFB Microwave Oven!

Rich and creamy split moong dal curry with flavourful burnt golden shallots, perfectly tempered with cumin. 

Preparation time: 10 min

Cooking time: 8 min

Servings: 4 portions

Ingredients:

• 1 cup Cheruparippu/moong dal (cooked)
• ½ cup grated coconut
• ½ tsp cumin
• 3 small red onions/shallots/pearl onions
• 2-3 green chillies
• ¼ tsp turmeric powder
• 2 tsp ghee/coconut oil
• ¼ tsp mustard seeds
• 2 dried red chillies, broken into two pieces
• A few curry leaves
• Water, as required
• Salt to taste

Preparation:

1.Grind grated coconut, green chillies and cumin seeds with turmeric powder.

2.Add ground coconut paste and salt to the cooked, mashed dal (add water if required). Cook at 60% micropower level for 5 min.

3.Heat oil/ghee in another small microwave-safe glass bowl, add mustard seeds, onions, curry leaves and red chillies; heat at 100% micropower level for 3 min.

4.Now pour the above tempering over cooked dal-parippu.

5.Serve with rice and papad; drizzle some ghee on the curry before serving.