south Indian paaruppu kadaiyal
comforting paruppu masiyal is super easy to make and tastes so good. Without many ingredients, dal curry is super easy to make and tastes delicious.
CAN I SKIP SOAKING DAL?
Yes, soaking is optional but helps for mushy dal.
Can I use moong dal?
Traditionally toor dal is used for tamil nadu paruppu kadaiyal. For homestyle curry, you can use any dal of your choice.
WILL IT BE SPICY?
No, uppu paruppu dal is with a subtle taste. If you prefer spicy paruppu curry adjust the chilli accordingly.
SHOULD I ADD THE GHEE TEMPERING?
Authentic South Indian paruppu masiyal uses peanut oil for tempering and Serving it with a dollop of ghee
Can I skip the onion and garlic?
yes, they are optional. You can skip and prepare the curry
Ingredients
pressure cook
1/4 teaspoon sesame oil 1/2 cup toor dal 1+1/2 cup water 1/4 teaspoon turmeric powder
paruppu
2 garlic required salt 1/4 cup small onion
to temper
1/2 tablespoon peanut oil 1/2 teaspoon mustard seeds Red chilli and green chilli
how to make south Indian paruppu kadaiyal with step-by-step pictures
First, wash toor dal with enough water
add hot water, sesame oil, and turmeric powder; soak for 3o minutes
Pressure cook for 5 whistles and simmer for 1 minute
Mash and mix cooked dal
Add peanut oil to a pan and heat
Furthermore, add mustard seeds and urad dal; splutter
Add red chilli and green chilli; mix well
Furthermore, add garlic and small onions; mix well and saute till they turn translucent
Add salt and turmeric powder; mix well
Transfer the dal
Bring to Boil finally, add coriander leaves and turn off the stove
