South Indian dal Paruppu Kadaiyal

South Indian dal, Paruppu kadaiyal, a simple dal recipe with minimum ingredients, pairs well with Rice, chapati, and poori. Usually, I cook dal every day and both the kids will first have paruppu sadam and then will proceed to the next. Even in Tamil Brahmin weddings also, paruppu is served first and then they serve sambar. For vegetarians since dals are the main source of protein, I ensure that the family takes at least one serving of paruppu every day. We just pressure cook dal with turmeric powder and a pinch of asafoetida and add salt. Generally, it is served like this along with hot rice and ghee. But when we eat South Indian thali in restaurants, the seasoned dal. Unlike the north Indian dal tadka, this will not have tomatoes or masala in it.

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.

Print Pin

4.67 from 3 votes

South Indian paruppu kadaiyal

Easy to make simple south Indian dal

Course Lunch

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 3 people

Author Jeyashri suresh

Ingredients

• ½ cup toor dal
• ½ tsp Turmeric powder
• 2 tsp Ghee
• ½ tsp Mustard seeds
• 2 green chili
• 1 red chili
• 3 small onions | shallots
• Curry leaves few
• Asafoetida 2 pinch
• Water as needed to cook dal
• Salt as needed

Instructions

• 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 asafoedita, 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.

Tried this recipe?Mention @jeyashris kitchen or tag #jeyashriskitchen!

Like our videos ?Subscribe to Jeyashris kitchen!

Notes

1. You can skip the onions too. 
2. Toor dal can be replaced with yellow moong dal.

• 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.