Skip to main content

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



Print Friendly and PDF




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. 

Comments

Popular posts from this blog

Idli & Batter for Idli and Dosa

Idlies are an excellent and healthy breakfast in our South Indian cuisine. From babies to elderly people idlies are considered as one of the best food which are easily digested.  As you all know idlies are the comfort food in all the aspects such as healthy, easy, simple and quick.


Now we will see how to grind the idli batter for soft and fluffy idlies. Like most people, I learnt how to prepare soft and perfect idlies after so many practices.


Soaking
For table top wet grinders I suggest to soak the rice and dals for 5 to 6 hours. The idea behind this is that it grinds smoothly and so in the end you can get perfectly ground rice batter and dal batter. I learned this technique after so many experiments. If you soak the rice and dals overnight and grinding them in the morning, the batter ferments properly. You can also follow this technique if your fermentation process is not quick. Grinding
Usually I grind the rice first and then grind the urid dal. You can grind as you wish. For grinding…

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH
Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.




Collection of Kuzhambu varieties for lunch

1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE.


2. Pulikuzhambu - The best and the most authe…

Broccoli Masala

This is a restaurant style gravy using simple cooking methods. The broccoli also tastes amazing in the creamy gravy.Broccoli has a wide variety of nutritional and medicinal health benefits. Try to consume this vegetable atleast twice in a month. Always avoid overcooking broccoli as half of its nutritional substances may be destroyed in the process. If you want to make a mild gravy, just leave the fresh cream out and you'll still have a wonderful restaurant style gravy. Don't forget to add the kasuri methi leaves because it ties all the flavours together wonderfully. Feel free to adjust the chilly powder, garamasala powder and ginger garlic paste to fit your taste. When blanching the broccoli florets it's always a good idea to keep an eye on them because the temperature in the boiling water can change the blanching time quite a bit. If you can't get the broccoli, or it's too expensive then use the button mushrooms for the above masala. ( Saute the mushroom…

Kumbakonam Kadappa

Kumbakonam Kadappa - easy and simple gravy that makes a perfect side to any dish for breakfast or dinner. This gravy is rich and creamy with a perfect balance of flavours. This homemade Kumbakonam Kadappa is pretty easy to make with easily available ingredients in your kitchen by simple cooking methods.



This Kumbakonam Kadappa is loaded with healthy ingredients such as moong dal, coconut paste and potato. The base of the dish is moong dal and potato. The coconut paste is ground with few classic spices, add flavour to this dish. A dash of lemon juice in the last step helps to  balance the flavours. The moong dals not only add taste to this dish, but also extremely light and easy to digest. Compared to other gravies or kurmas, kadappa is one of the low carb gravy. Let's see some important tips for this Kadapa.
Whenever I cook moong dal based dish, I always dry roast the dal for a minute. Roasting the dals can turn your dish more flavourful. Try to use fresh coconuts as it produces …

Tomato Coconut Chutney

Tomato coconut chutney is a popular chutney in restaurants served for idly, dosa, rava dosa and also for starters like panniyaram and vada. Personally, I like the combination of tomatoes with fresh grated coconuts. Preparing this chutney with small onions and red ripe tomatoes will give the best flavour and taste. Try to saute the onions and tomatoes on low heat until it turns brown. Avoid using coconut powder for this chutney. Chutney with fresh coconuts will taste excellent. Here is the recipe for Tomato coconut chutney.


Easy Chana Masala

This quick and Easy Chana Masala is the perfect way to prepare a restaurant style gravy for your family on busy weekdays. Just a little preparation work like cutting the onions, and tomatoes to prepare this easy chana masala. Kids like this chana masala very much and it's a best way to include protein-rich food for them. I frequently prepare this chana masala for my son's lunch box. For this masala I have used very few ingredients that are already available in your kitchen. Don't forget to soak the chickpeas for 8 hours or soak them overnight. I have used garamasala powder for this gravy, but you can use sabzi masala or channa masala powder of your choice. Check out my other Chana masala recipe also.
Chana masala 






Idi sambar

Idi Sambar recipe with step by step instructions. I learnt this recipe from my Grandma. My Grandma prepares several sambar recipes and each sambar has a unique taste. Each slightly different. All of her sambars are delicious. This Idi sambar is one of my favourite recipe from her. The aroma in the house was mouth watering when she cooks this sambar. For my grandma this Idi sambar and aviyal are quick and easy lunch dishes. Give it a try when you want something special but quick and easy.




An important first step to note when making this sambar is to bring the frying pan up to the required heat and fry the spices for about 3 minutes or until fragrant.
All the ingredients are handy and it is easy to prepare your own sambar powder. I always like sambar with mixed vegetables. The concept of adding different vegetables to make sambar was common in every household. I have used drumsticks, ladies finger, brinjals and mangoes. In addition, you can add potatoes, Indian beans, broad beans and bitt…

Mixed Vegetable Soup

Mixed vegetable soup prepared with carrots, tomatoes, cauliflower and potatoes. There are endless varieties in preparing a soup. In this soup you can include additional vegetables like radish, beetroots, cabbage, broccoli, green peas and chayote. There is no need for any additional flour like corn flour or any other thickening agents.


This soup is great for kids, elderly people and also a perfect appetizer for a dinner party. There are so many ways you can do this mixed vegetable soup, but this recipe is easy and healthy. I like the lemon juice flavour in my soup so I have squeezed it while serving. If you want to add some protein to your soup, you can add a tbsp of moong dal along with the vegetables. Now we will easy how to prepare this easy and healthy soup.


Paneer 65

This super soft and spicy Paneer 65 are made with a few ingredients gives a tasty and healthy appetizer for your kids. My son is a great fan of different types of appetizer. He told me to prepare this Paneer 65 for evening snack. 



This appetizer recipe is the one of those without any additional ingredients like bread crumbs and other sauces. So you can easily prepare this paneer 65 within 30 minutes. These paneer 65 have a crunchy outer layer with a soft inner layer. For flavours I have added ginger garlic paste, chilly powder, pepper powder, garam masala powder and finally the lemon.The best ingredient for any appetizer is the lemon juice.  I always like to prepare any dishes with all the flavours in minimal level, so that it tastes the best. Now let's see how to prepare this easy snack with step by step instructions. Check out my other paneer recipes with step by step instructions Paneer Butter masala,Paneer Methi masala, Paneer Capsicum kurma.