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. 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 pu...
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