Chettinad Paruppu
Veg
Plain cooked toor dal seasoned with turmeric, tempered with ghee, mustard seeds, cumin, and a dried red chilli — the unadorned but essential dal of the Chettinad rice plate, eaten by mixing into plain rice with a drizzle of sesame oil or ghee as the first course.
Cuisines
Chettinad
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1/2 cup | toor dal (pigeon peas) |
| 1 cup | water |
| 1 tablespoon | vegetable oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 1 | dried red chili |
| 1 | onion, finely chopped |
| 1 | tomato, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 1/4 teaspoon | turmeric powder |
| 1 teaspoon | red chili powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
Instructions
- 1 Rinse the toor dal thoroughly under running water and soak it for 15 minutes.
- 2 In a pressure cooker, add the soaked toor dal and 1 cup of water. Cook for 2-3 whistles until the dal is soft.
- 3 Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
- 4 Add the dried red chili and sauté for a few seconds.
- 5 Add the chopped onion and sauté until it turns golden brown.
- 6 Add the ginger-garlic paste and sauté until the raw smell disappears.
- 7 Add the chopped tomato and cook until it becomes soft and mushy.
- 8 Stir in the turmeric powder, red chili powder, coriander powder, and salt.
- 9 Add the cooked toor dal and 1 cup of water to the pan. Mix well and bring to a boil.
- 10 Simmer for 5-7 minutes, allowing the flavors to meld together.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For a richer taste, add a pinch of asafoetida (hing) while tempering the spices.