Traditional South Indian Toor Dal for Rice (Getti Paruppu)
20 minutes
738 reads
About Traditional South Indian Toor Dal for Rice (Getti Paruppu)
Imagine creamy, comforting Toor Dal, known as Getti Paruppu in Tamil Nadu, melting in your mouth. This simple, flavorful dish is a cornerstone of South Indian cuisine, offering a taste of home-style cooking that's both deeply satisfying and easy to achieve.Traditionally served over steaming rice with a dollop of ghee, it's the perfect start to any meal. Its rich, lentil-based texture also beautifully complements bolder South Indian flavors like Rasam and Vathakuzhambu rice.Experience the authentic taste of South India with this easy-to-follow recipe. You'll soon discover why this dish is a beloved classic.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Dal
- 3 tbsp Pigeon Pea split pigeon peas
Spices and Seasoning
- 1 pinch Turmeric Powder
- 1.5 tsp Salt or to taste
- 1/4 tsp Chili Powder red
Sauté Ingredients
- 1/2 tsp Mustard Seeds
- 1 tsp Chili chopped, green
- 1 sprig Curry Leaves
- 1/4 tsp Asafoetida hing
- 2 tsp Oil
Grind Ingredients
- 3 tbsp Coconut grated
- 1 tsp Cumin Seeds
Instructions
- In a pressure cooker, combine the toor dal with 2 cups of water. Pressure cook for 3 whistles, or until the dal is soft but not mushy. This ensures the dal cooks evenly and retains some texture.
- Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. This releases their characteristic nutty flavor. Add the chopped green chilies, curry leaves, and asafoetida. Sauté briefly until fragrant.
- Add the cooked toor dal to the pan, along with a little water if needed to adjust the consistency. Stir in the salt and red chili powder. Bring the mixture to a gentle simmer.
- While the dal simmers, grind the grated coconut and cumin seeds in a mixer without adding water until coarsely ground. This adds a subtle nutty flavor and texture to the dal.
- Add the ground coconut-cumin mixture to the simmering dal. Stir well to combine. Cook for another minute, then remove from heat.
Recipe Notes
Good To Know
- If making this for children, add whole green chilies to the grinding ingredients instead of chopping them.
- Ghee can be used for sautéing instead of oil.
- For a richer flavor, sauté finely chopped onions and tomatoes along with the tempering spices before adding them to the cooked dal.
- If you prefer a creamier dal, use a traditional wooden 'mathu' (masher) to gently mash the cooked dal until smooth.
- To make a vegan version, substitute ghee with coconut oil during the final tempering.
- Leftover dal can be thickened and used as a filling for dosas or chapatis.
Expert Tips
- Adjust the spice level by adding more or fewer chilies according to your preference.
- Soaking the lentils for at least 30 minutes before cooking will reduce the cooking time and improve their texture.
- Freshly grated ginger added to the tempering enhances the flavor of the dal.
Storage Instructions
- Store leftover dal in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 969kcalCarbohydrates: 15gProtein: 6gFat: 100gSaturated Fat: 15gPolyunsaturated Fat: 25.5gMonounsaturated Fat: 51gSodium: 1710mgFiber: 4gSugar: 1g
Subhashni Venkatesh
Articles: 165
5 Comments
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Looks so appetizing! Thank you for posting.
This is delightful! Thanks for the recipe.
Perfect dish! Can’t wait to cook it.
This is fantastic! Thank you for sharing.
Dear Subhashni Ma\’am…your description brought water in my mouth and I felt I am eating Daal, Rice and Rasam.