paruppu
Paruppu is a South Indian lentil dish prepared by cooking yellow split pigeon peas with spices and tempered with mustard seeds and curry leaves.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Yellow Split Pigeon Peas (rinsed and soaked) | 250 | Grams |
| Water (for cooking lentils) | 1 | Liter |
| Turmeric Powder (for color and flavor) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Ghee (for tempering) | 2 | Tbsp |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Dried Red Chili (broken into halves) | 2 | Count |
| Curry Leaves (fresh) | 10 | Count |
| Asafoetida (for flavor) | 1 | Pinch |
| Onion (finely chopped) | 1 | Count |
| Tomato (finely chopped) | 1 | Count |
| Green Chili (slit lengthwise) | 1 | Count |
| Coriander Leaves (chopped for garnish) | 1 | Bunch |
Instructions
- Rinse and soak the yellow split pigeon peas in water for at least 30 minutes.
- Drain the soaked lentils and add them to a pot with 1 liter of water and turmeric powder. Cook until the lentils are soft.
- In a separate pan, heat ghee and add mustard seeds. Once they splutter, add cumin seeds, dried red chili, and curry leaves.
- Add asafoetida, chopped onion, and green chili to the pan. Sauté until the onion turns translucent.
- Add chopped tomato to the pan and cook until it softens.
- Pour the tempering mixture into the cooked lentils. Add salt and mix well.
- Simmer the mixture for 5-10 minutes to blend the flavors.
- Garnish with chopped coriander leaves before serving.
Prep
- Soak yellow split pigeon peas for at least 30 minutes before cooking.
Kitchen equipment
Pressure Cooker