I have been thinking to try that South Indian dal, Paruppu kadaiyal for a long time. This goes well with the poori and chapati they serve in the Thali meals. Also, i have tasted similar ones in my friend’s houses, where they simply give the tadka. Onions are not added to that. I wanted to make a restaurant-style paruppu kadaiyal. It turned out well and we had with urulai kara curry.
Wash and pressure cook ½ cup toor dal with enough water. Add ½ tsp turmeric powder and a pinch of asafoetida, while cooking.Pressure cook for 3-4 whistles. Once done, mash it well and add ¾ cup – 1 cup of water to adjust the consistency.
In a pan add ghee and add the mustard seeds.Add finely chopped green chilis, a pinch of asafoetida, thinly sliced onions, curry leaves, and 1 red chili.Saute it till the onions become translucent.
Add the cooked dal to this now.Mix well. Let this boil for a minute.Switch off the flame.
Serve paruppu kadaiyal with plain rice.This goes well with chapati and poori too.
You can skip the onions too.Toor dal can be replaced with yellow moong dal.
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