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South Indian Paruppu Kulambu – Pasi Paruppu Kulambu. A simple and tasty moong dal preparation which tastes awesome and yet so simple to prepare.
Pasi Paruppu Kulambu means the Moong Dal gravy in Tamil. The moong dal is pretty rich in protein and has a very rich taste to it, apart from the fact that it is pretty easy to cook and doesn’t even need a pressure cooker. Serve it with any kind of rice be it jeera rice or green peas pulao or just plain rice. You can use it as a side dish for Indian Breads like chapati, nan or other bread varieties also. But in that case, you will have to make it a bit more dry and not add too much water.
I love simple dal recipes. They are very tasty and the kids love different variations of it. Whether it is Tomato Dal Recipe-Tomato Pappu Andhra Style recipe or the Simple Toor Dal recipe-How to make simple toor dal recipe. There are plenty of varieties that we can make with different kinds of dals. The options are just so limitless and endless. You will never tire of the variety that are on offer with dal recipes in India. Every region will has it’s own version and sometimes the difference will lie in as simple a thing as the ingredients used for tadka or the tempering.
Let’s get started with the South Indian Paruppu Kulambu – Pasi Paruppu Kulambu
South Indian Paruppu Kulambu-Pasi Paruppu Kulambu
- 1/2 cup split green gram / moong dal / pasi paruppu
- 1 onion finely chopped
- 1 to mato finely chopped
- 2 green chillies
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder or add as needed
- 1 small piece jaggery
- 2 tbsp tamarind paste
- salt to taste
- 1 tbsp oil
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds
- 2 whole dry red chillies
- 1 sprig of curry leaves
- 1/4 tsp asafoetida
- In a large pan, add washed moong dal, green chilies, chopped onion and tomato, turmeric power and sufficient water. Cook until the dal is cooked. (Or alternatively you can use pressure cooker till 2 or 3 whistles)
- Now add the red chilli power and required salt, bring it to boil.
- Lower the flame and add tamarind paste and jaggery. Cook until raw smell of tamarind goes away and till you reach desired consistency. You can add or reduce water to your desired consistency. Switch off the stove and garnish with coriander leaves.
- Heat a small kadai with oil, add the mustard seeds till they splutter, and then the cumin seeds, red chili, curry leaves and asafoetida. Pour this tadka over the dal, and mix well and serve with hot.
Until next time,
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