Make a fine paste of 1/2 roughly chopped onion and green chillies together and keep aside.
Pressure cook the moong dal adding 2 cup of water and salt for atleast 6 whistle.
Once the pressure cools down, mash it with a masher.
Transfer the mashed dal to a pan and put on the flame. Keep stirring it frequently.
Now, add turmeric powder, onion-chilli paste and grated coconut to the mashed dal and give a quick mix. Lower the flame and let it cook.
Meanwhile, for tadka, heat oil in a separate pan and add dried red chillies, cumin seeds, mustard seeds, finely chopped onion and curry leaves and sautè until the onion turns golden brown and the mixture starts spreading a strong aroma.
Turn off the flame and immediately pour the tadka on the dal. Mix well and turn off the flame.
Your Kerala Parippu Curry is ready to be served now.
