Paruppu
A simple South Indian lentil dish made with toor dal, turmeric, green chili, and a light tempering. Mild, comforting, and everyday-friendly, it pairs beautifully with hot rice, ghee, and a vegetable side.
For 4 servings
- prep · ~15 min
Rinse and soak the dal.
Wash the toor dal well until the water runs mostly clear. Soak it in fresh water for 15 minutes, then drain.
TIPA short soak helps the dal cook faster and mash more easily. - pressure cook · ~20 min
Pressure cook the dal.
1.Add the soaked toor dal to a pressure cooker with water, turmeric powder, green chili, and salt.2.Mix once and close the cooker.3.Cook on medium heat for 4 whistles, then let the pressure release naturally. - mix · ~2 min
Mash the cooked dal.
Open the cooker and mash the dal lightly with a ladle until smooth but still a little textured. If needed, add a splash of water to bring it to a soft pouring consistency.
- temper · ~2 min
Make the tempering.
1.Heat ghee in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds, asafoetida, curry leaves, and crushed garlic.4.Cook for 30 to 40 seconds until fragrant and the garlic turns lightly golden.TIPKeep the heat moderate so the spices bloom without burning. - assemble · ~2 min
Pour the tempering over the dal.
Add the hot tempering to the mashed dal and mix well. Simmer for 2 minutes if you want the flavors to settle together.
- serve
Serve hot.
Serve the paruppu hot with steamed rice and a little extra ghee if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the toor dal for even 15 minutes helps it cook softer and mash into a smoother paruppu.
- 2Let the pressure release naturally; quick release can leave the dal less creamy and slightly grainy.
- 3Mash only lightly if you want a traditional homestyle texture instead of a completely pureed dal.
- 4Wait for the mustard seeds to fully splutter before adding cumin, or the tempering will taste flat.
- 5Add curry leaves carefully to the hot ghee, as any moisture on them can cause spluttering.
- 6Cook the crushed garlic only until lightly golden; dark brown garlic can make this mild dal taste bitter.
- 7If reheating leftovers, loosen with hot water first since paruppu thickens noticeably as it sits.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or neutral oil for a fully plant-based version that still carries the tempering flavors well.
no garlicNo-garlic
Skip the garlic and slightly increase curry leaves and asafoetida for a more traditional satvik-style everyday paruppu.
spicierSpicier
Add one extra green chili or finish with a little crushed black pepper if you want more heat without changing the dish's character.
moong dalMoong-dal
Use split yellow moong dal instead of toor dal for a softer, lighter paruppu that cooks faster and feels gentler.
Why this is on our healthy list.
Plant-Based Protein
Toor dal provides plant protein that makes this simple rice pairing more filling and satisfying for everyday meals.
Fiber-Rich Comfort Food
Lentils contribute dietary fiber, which supports satiety and makes this mild dish more substantial than plain rice alone.
Digestive Spice Support
Cumin, asafoetida, garlic, and curry leaves are traditional aromatics that add flavor while making a lentil dish feel easier to enjoy.
Frequently asked questions
Yes. Simmer the soaked toor dal with water, turmeric, chili, and salt in a covered pot until fully soft, then mash and finish with the tempering.
