Ulli Parippu Curry in Microwave
By IFB | August 27, 2020
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
- 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
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.