Easiest Way to Summer Perfect Paruppu thakkali Dal

Easiest Way to Summer Perfect Paruppu thakkali Dal Delicious, fresh and tasty.

Paruppu thakkali Dal. Paruppu Thakkali is a very healthy and yummy dal that can be prepared very fast and served with white rice & ghee or idlis, chapathis and rotis. In this dal we do not use tamarind instead the tomatoes give the sour taste and balance the taste of dal. Paruppu rasam is a traditional South Indian rice accompaniment prepared with dal, tamarind and rasam powder.

Now take in a pot and add water, tomatoes and green chilli and bring it to a boil.

In a pressure pan add washed dal, chopped tomato, red chiili powder, turmeric powder and water.

Heat oil in a small pan, when oil is hot add the mustard seeds and allow to crackle, next add.

You can cook Paruppu thakkali Dal using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Paruppu thakkali Dal

1. Prepare of Thoor dal.

2. It’s of Asafoetida powder.

3. Prepare of Turmeric powder.

4. You need of medium size onion.

5. Prepare of Garlic cloves.

6. You need of tomato.

7. Prepare of salt.

8. Prepare of Mustard seeds.

9. You need of Oil for frying.

10. You need of urad dal.

11. You need of Green chill.

12. You need of curry leaves.

13. It’s of coriander leaves.

14. You need of red chilli powder.

15. You need of water.

Now add the mashed toor dal, enough water to the consistency you prefer, salt, sambar powder and mix well.

Mix in between to prevent the dal from sticking to the bottom of the pan.

Once the pressure drops, gently mash the cooked dal.

Paruppu Usili and Vathakuzhambu is one of the classic combinations and my favorite combo too. :-) But what exactly is this paruppu usili?

Paruppu thakkali Dal instructions

1. Take a Pressure cooker add Thoor dal, chopped onion, garlic, green chilli, turmeric powder, asafoetida powder, tomato, salt and pour 200 ml water and close the lid for 5 whistles..

2. After 5 whistles, switch off the stove and open the lid. Smash the dal. For dal consistency, again boil it by adding needed water.

3. For seasoning,in kadai, pour oil and add mustard, urad dal, red chilli, curry leaves and fry it. Pour these fried items into the sambar. Its ready to serve by garnishing coriander leaves..

This family recipe of ours, calls for equal amount of toor dal and channa dal.

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.

Naadan Parippu Thakkali Curry is a very common vegetarian dish that goes well with hot rice and even chappatis.