Simple south Indian paruppu recipe, a mandatory simple dal which is part of south Indian menu on festival days, elaborate south Indian lunch, had with nei (ghee).
How many of you love the paruppu with generous nei (ghee/ clarified butter) we eat as a part of south Indian lunch?
It is super simple that I never thought I will post as recipe, that much simple. But have got many request to post it as it’s not known by other region people. This is super simple recipe that anyone can make. But it tastes awesome, may be because of the ghee we mix along and the other simple things to add on.
I have so many memories associated with paruppu, not sure why but it excites me so much and the moment I eat one mouth of paruppu sadam brings back loads of sweet memories. Infact, we had a strange habit of mixing little rasam with paruppu sadam. Love it that way even now. It loosens up the getti paruppu sadam and also makes it double delicious. Vj too have it with sambar, but he does it just to avoid paruppu sadam.
Usually payatham paruppu (pasi paruppu/ moong dal) is best for this particular paruppu we make for festival days traditionally than toor dal. We call this as paruppu for ‘munnuku’ which means to start the meal with this paruppu.
What I love about this is the dal with turmeric and asafoetida added raw while it is getting cooked and the tadka gives awesome flavour when mixed with rice and ghee. Prefer dal being cooked in open pot so that it has some texture. My mom always takes care paytham paruppu never gets over cooked. She always cooks it to a stage where the dal is soft, not too mushy.
If you like super smooth dal, you can pressure cook. Otherwise you can try open pot cooking. Just use 1 cup water if using pressure cooker method and cook for 3 whistles.
South Indian paruppu recipe
Ingredients
- ¼ cup Payatham paruppu
- 1 & ½ cup Water
- ⅛ tsp Turmeric
- 1 pinch Asafoetida
- Salt as needed
To temper
- 2 tsp Oil
- ¼ tsp Mustard
- ½ tsp Urad dal
- ½ tsp Cumin seeds
- 1 pinch Asafoetida
- 1 green chilli chopped
- 1 sprig Curry leaves
Instructions
- Boil water in a heavy bottomed vessel. Add moong dal (washed once), turmeric, asafoetida to it.
- Once again when it starts boiling, simmer it. Cook until the dal is soft.
- Mix every now and then to avoid getting burnt. Especially after dal gets half cooked.
- Water content too will be just right now.
- Mash to make it homogenous and creamy.
- Heat oil in a kadai, splutter mustard. Add urad dal, cumin seeds, asafoetida, green chilli and curry leaves.Mix it to the cooked dal.
Notes
- If cooking in pressure cooker, use just 1 cup water, cook for 3 whistles.
- Adding raw asafoetida adds flavour. Do not skip.
Stepwise pictures:
- Boil water in a heavy bottomed vessel. Add moong dal (washed once), turmeric, asafoetida to it.
- Once again when it starts boiling, simmer it. Cook until the dal is soft. Mix every now and then to avoid getting burnt. Especially after dal gets half cooked. Water will be just right now. Mash to make it homogenous and creamy.
- Heat oil in a kadai, splutter mustard. Add urad dal, cumin seeds, asafoetida, green chilli and curry leaves. Mix it to the cooked dal.
Serve with cooked rice, ghee.
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