Parippu Curry without Coconut

(No Coconut Dal Fry)
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 1 cup Toor dal (lentils)*
  • 4 cups of water
  • 1 tsp salt

For Tempering:

  • 3 tbsps. coconut oil **
  • 1⁄2 tsp mustard seeds
  • 1⁄2 tsp cumin seed
  • 1⁄4 tsp asafetida
  • 1⁄2 tbsp ginger, minced
  • 2 cloves garlic, minced
  • 1 small green chili, minced
  • 1⁄2 tsp turmeric
  • 1⁄2 tsp kashmiri chili powder
  • 1⁄2 tsp black pepper
  • 1 medium onion, minced
  • 1 medium tomato, minced
  • 2 dry red chilies, whole
  • 1 stalk of curry leaves
  • Coriander, for garnish


  • In a pressure cooker, add the dal with the above ingredients.
  • Cook for 1 or 2 whistles or about 8 to 10 minutes.
  • Set aside.
  • The dal should be well-cooked and soft when the lid is opened. (If you want a softer dal curry, you can mash the dal to your satisfaction.)

For Tempering:

  • In a pan, add 3 tablespoons of oil.
  • When hot, add the items for tempering (beginning with the mustard seeds).
  • When the mustard seeds start to sputter, add cumin seed, the 2 dry red chilis (broken in half), curry leaves, and stir well.
  • Add the ginger, garlic, and green chili.
  • Add onion and sauté well. Turn down heat.
  • Add in dry spices (turmeric, chili powder, black pepper, and asafetida).
  • Add in the tomatoes. Mix well.
  • When the tomatoes are soft and mushy, add the ingredients to the cooked dal.
  • Let the dal boil once or twice.
  • Taste for salt.
  • Garnish with coriander.
  • Parippu Curry is ready to serve. Enjoy!



*Chana dal or masoor dal, choose the dal of your choice.
**Any type of oil will do. Ghee gives it a special taste.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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