Chemeen Parippu Curry (Prawns in Lentil Sauce)

Prawns with moong dal

Chemeen Parippu Curry /Prawns with Moong Dal
Recipe source: Vanitha Magazine

Ingredients:
250 gms small prawns
½ cup moong dal
½ onion chopped fine
1 tsp garlic chopped
1 tsp ginger chopped
4-5 green chilies slit
2 sprigs curry leaves
1 cup coconut milk
½ tsp pepper powder
2 tbs oil
Paste of ½ tsp chili powder + ½ tsp coriander powder

Method:
Dry fry the moong dal till it attains a brown colour.
Cool and wash thoroughly.
Pressure cook with 1 ½ cup water till soft. ( 3-4 whistles)
Heat oil and add mustard seeds.
When it splutters, add onion, ginger, garlic, green chilies and curry leaves till onions start to brown.
Add coconut milk and pepper powder.
When the mixture boils, add prawns, salt and cook for 5 minutes.
Add cooked dal and coriander/chili paste and stir.
Add more coconut milk if required.
When the mixture starts to simmer, take off fire.

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