Traditional Dal For Rice (Getti Paruppu)
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This dal is the traditional and authentic dal recipe of southern part of Tamilnadu. We begin our meals with hot steaming rice mixed with boiled dal and topped with ghee. Nothing could equalise this taste . This dal is served as side dish for Rasam and Vathakuzhambu rice also here...
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Ingredients
- Thur dal Split pigeon peas 3 tb spoons
- Turmeric powder a pinch
- Salt
- Red chilli powder 1/4 tea spoon
- For sauteing:
- Mustard seeds 1/2 tea spoon
- Green chillies chopped 1 tea spoon
- Curry leaves
- Hing powder Asafoetida 1/4 tea spoon
- Oil 2 tea spoons
- For grinding:
- Coconut pieces 3 or grated coconut 1 tb spoon
- Cumin seeds 1 tea spoon Shallots Baby onions 3
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Instructions
- Add 2 cups of water to dal and pressure cook to 3 whistles. It should be soft and boiled but not creamy or mushy.
- Then heat a pan with oil and add the items given under the sauteing. Once the mustard seeds splutter add the boiled thurdal with some water and add salt and red chilli powder._x000D_ While the dal is boiling grind the items given for grinding in a mixer coarsely without water.
- Add the stuff to the boiling dal and mix well. After a minute switch off the stove._x000D_ The dal is ready to serve now.
Notes
If you are making this for kids instead of chopping the green chillies, add them to the grinding stuff. Instead of oil use ghee for sauteing.
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Subhashni Venkatesh
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Dear Subhashni Ma\’am…your description brought water in my mouth and I felt I am eating Daal, Rice and Rasam.