Print Recipe
0 from 0 votes

South Indian paruppu recipe

South Indian paruppu recipe, the basic south Indian dal which is part of tamil elaborate lunch menu. Perfect to mix with rice and ghee to start with.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 1/4 cup Payatham paruppu
  • 1 & 1/2 cup Water
  • 1/8 tsp Turmeric
  • 1 pinch Asafoetida
  • Salt as needed

To temper

  • 2 tsp Oil
  • 1/4 tsp Mustard
  • 1/2 tsp Urad dal
  • 1/2 tspĀ  Cumin seeds
  • 1 pinch Asafoetida
  • 1 green chilli chopped
  • 1 sprig Curry leaves


  • 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.


  • If cooking in pressure cooker, use just 1 cup water, cook for 3 whistles.
  • Adding raw asafoetida adds flavour. Do not skip.