Parippu is just the Tamil word for Dal (which is the Hindi generic word for split lentils).
There are hundreds of recipes, based on the type of dal, region, culture, etc.
So, what kind of parippu do you want to make? Thuvaram parippu (toor dal)? Paitham parippu (moong dal)? Kadaial parippu (chana dal)? Or ... ?
Here's one of our everyday versions. I'm not giving you recipes for sambar, rasam, or koottu, because if you wanted those you would likely have asked .... :
1 cup toor dal + 4 cups water. Pressure cook till soft with salt to taste and 1/4 tsp turmeric.
When it is done, add ~ 1 cup finely chopped tomatoes and keep on a low simmer.
Tarka or thaalippu: 1/8 tsp hing, 1/4 tsp mustard seeds, 1/2 tsp red chilli powder, 3/4 tsp coriander seed powder, 1/4 tsp cracked black peppercorns, 5-6 fresh curry leaves, pinched. Pop these spices in ~ 1 tbsp oil (quantities are approximate based on your taste, scale up or down as liked, but try to maintain the proportions).
Add the spiced oil to the cooked parippu and mix well.
Garnish with chopped cilantro and serve with rice and ghee,and some sort of vegetable on the side. Serves about 4-5 people.