Paruppu (cooked Moong dal) is a quintessential Indian dish which has numerous variations based on geographical locations (varies between different states/culture). It is a very simple dish to make. I would say, Paruppu is one of the first dishes that you learn to make when you start learning to cook. So in a way cooking Paruppu is like rite of passage to become a cook 🙂
Paruppu is a very healthy dish in general since the main ingredient, Dal, is known for its rich protein content. It is also very easy to make, I would say, it literally takes 10 minutes to cook. So I call it as the on-the-go food. Paruppu is also a common food item that is fed to babies when they learn to start having solid food since it is easily digestible and easy to chew. Also, Paruppu forms the base ingredient for another popular south Indian dish called as the Sambar. At our home, we make Paruppu or a dish which has Paruppu as the main ingredient, at least once a week.
The Paruppu recipe that I have given below is Tamil-style or to be more specific, our family style :). Paruppu is mainly had with rice but it also goes well with Chappati. So try it out and let me know.
- Moong dal / pasiparuppu – ½ cup
- Cumin seeds – 1 tsp
- Shallot – 1 (roughly chopped)
- Green chilli – 1 (chopped)
- Garlic clove – 1
- Turmeric powder – 1 tsp
- Salt as required
- Oil – 1 tsp
- Mustard seeds & urad dal – 1 tsp each
- Curry leaves – 5 to 6 nos
- Wash the moong dal thoroughly in water. Add in the washed moong dal to the pressure cooker along with cumin seeds, shallots, garlic, chilli, turmeric powder,salt and a cup of water. Pressure cook for 4 to 5 whistles. Allow the pressure to fall .
- Heat a small skillet with a tsp of oil and season with mustard, urad dal and curry leaves.
- Add the seasoning to the dal.
- Serve hot with ghee rice. Enjoy!