Paruppu is a popular South Indian dish that is made from boiling lentils. It can be had with chapatis, rice or even by itself. This recipe is simple and uses ingredients that you can get in most stores.
Ingredients 1 cup masoor dal (red lentils) 1/4 tsp turmeric powder 1/2 tsp chili powder 2-3 cloves of garlic 1/4 inch of ginger Salt to taste
For seasoning Mustard and cumin seeds Curry leaves (few) 1 small chopped onions 2 to 3 black pepper corns
The Method Start by boiling in water 1 cup of masoor dal (red lentils) along with 2 to 3 cloves of garlic, quarter inch of chopped ginger and one green chili that has been sliced into four parts, quarter teaspoon of turmeric powder and half a teaspoon of chili powder. Boil this till the lentils are soft. You don’t want any water left. It’s still moist but does not have water. Add salt to taste.
In a separate pan, on a low heat, fry in oil a pinch of mustard and cumin seeds, curry leaves and chopped onions. You can also omit the curry leaves if you can’t get any.
Once the mustard seeds start to pop, turn off the flame. Pour all the contents into the boiled lentils and mix it well.
In addition you can also dry fry (no oil) a quarter teaspoon of cumin seeds and 2 to 3 pepper corns. Once the cumin seeds starts to turn light brown and release its fragrance then turn off the flame. Crush this in a mortar pestle till in becomes powder in form. Add it to the lentils and mis it well.
You are now ready to serve this with chapatis or rice.
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