Paruppu | Dal for lunch

Paruppu is a delicious pairing with rasam and pulikuzhambu. In Tirunelveli, paruppu with a tsp of ghee is served first and then we serve the kuzhambu.  You can use toor dal or moong dal for this dish as both of these dals are equally good in protein. Try to include this paruppu weekly, twice or thrice for your kids because they need more protein-rich food.

Paruppu | Dal for lunch recipe | Paruppu for rasam and pulikuzhambu | Paruppu with step by step instructions


Always soak the dals for 10 to 20 minutes and pressure cook them. Soaking makes the dal soft and easy to cook. For paruppu also we add our classic coconut, jeera paste and tempered with mustard urid dal. If you do not like to add the coconut paste, omit it and just add asafoetida powder and temper the dal with mustard and urid dal. As you see in my vegetable poriyal or keerai poriyal recipes I have mentioned to add a tbsp of toor dal along with the coconut paste. We add this cooked dal to the vegetable or keerai poriyal dishes. During our childhood days we had this paruppu frequently for our lunch along with rasam and pulikuzhambu. The paruppu is mixed with the warm rice and served with ladies finger or any pachadi. Nothing can beat the combination with paruppu because it was so yummy. If you try this paruppu for your lunch taste it along with the ladies finger pachadi. Don't forget to swirl a tbsp of ghee over the rice.

Rasam
Pulikuzhambu
Ladies finger Pachadi

Paruppu | Dal for lunch Recipe



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Paruppu is a delicious pairing with rasam and pulikuzhambu. The paruppu is mixed with the warm rice and served with ladies finger pachadi.

Prep time : 10 minutes
Cook time : 5 minutes
Serves : 4
Category : accompainment
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 1/2 cup toor dal or moong dal
  • 1/2 tsp turmeric powder
  • 1/2 tsp asafoetida powder
  • 1 tbsp coconut
  • 2 small onions
  • 1 garlic clove
  • 1/4 tsp cumins
  • 1 red chilly
  • 1/4 tsp mustard
  • 1/4 tsp urid dal
  • few curry leaves
  • 1 tsp oil
Cooking Directions
  1. Wash the toor dal. Soak the dal with 1 cup of water for 10 minutes. After 10 minutes, pressure cook for 5 to 6 whistles.
  2. Grind the coconut, small onions, garlic, red chillies and cumins.
  3. Transfer the cooked toor dal to a vessel. Add the ground coconut paste, turmeric powder, asafoetida powder and required salt to the dal.
  4. Allow the dal to boil for 2 minutes and turn off the heat.
  5. Heat oil in a pan and add the mustard and urid dal. When it splutters add the curry leaves and add it to the dal. Mix them well.


Paruppu | Dal for lunch with step by step photos


 Wash the toor dal. Soak the dal with 1 cup of water for 10 minutes.


After 10 minutes close it with the lid and pressure cook for 5 to 6 whistles. I always add dal or rice directly to the pressure cooker. If you are cooking with a vessel, cook according to your time settings.


Grind the coconut, small onions, garlic, red chillies and cumins. Transfer the cooked toor dal to a vessel. Add the ground coconut paste, turmeric powder, asafoetida powder and required salt to the dal.

Allow the dal to boil for 2 minutes and turn off the heat. Heat oil in a pan and add the mustard and urid dal. When it splutters add the curry leaves and add it to the dal. Mix them well.

 Serve it warm with a tsp of ghee over the rice. The best side dish for paruppu is pachadi. 
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