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A simple and comforting South Indian dal made from soft-cooked moong dal with a fragrant ghee tempering. This wholesome dish is a staple in Tamil households, perfect with hot rice and a dollop of ghee.
Pressure Cook the Dal
Season and Simmer
Prepare the Tempering (Tadka)
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A simple and comforting South Indian dal made from soft-cooked moong dal with a fragrant ghee tempering. This wholesome dish is a staple in Tamil households, perfect with hot rice and a dollop of ghee.
This south_indian recipe takes 30 minutes to prepare and yields 4 servings. At 246.8 calories per serving with 12.88g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
For a different flavor profile, add 2-3 cloves of finely chopped garlic to the tempering along with the cumin seeds and sauté until golden.
For a slightly tangy taste, add one finely chopped tomato to the pressure cooker along with the dal.
You can make this recipe with a mix of moong dal and toor dal (split pigeon peas) in equal proportions for a different texture and taste.
For a richer, coastal flavor, stir in 2 tablespoons of freshly grated coconut into the dal after simmering and before adding the tempering.
Moong dal is an excellent source of protein, which is essential for muscle repair, cell generation, and overall body function, making this dish great for vegetarians and vegans.
Among all lentils, moong dal is known to be the lightest and easiest to digest. This makes Paruppu a comforting and suitable meal for all ages, including children and when recovering from illness.
The dietary fiber in moong dal aids in digestion, promotes gut health, and helps maintain stable blood sugar levels, contributing to a feeling of fullness.
Yes, Paruppu is very healthy. It is made from moong dal, which is an excellent source of plant-based protein, dietary fiber, and essential nutrients. It's light on the stomach, easy to digest, and low in fat, making it a wholesome part of a balanced diet.
One serving of this Paruppu (approximately 1 cup or 240g) contains around 245 calories. The calorie count can vary slightly based on the amount of ghee used.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, about 30-40 minutes, for the dal to become completely soft. Soaking the dal for 30 minutes beforehand will help speed up the process.
The ideal consistency is smooth and pourable, similar to a thick soup or thin gravy. It should coat the back of a spoon but not be overly thick or watery. You can adjust it with hot water to your preference.
Leftover Paruppu can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken upon cooling, so you'll need to add a little hot water while reheating it on the stovetop or in the microwave.