Paruppu Masial (South Indian Dal)
Notes:
1. This recipe is traditionally made with moong dal because it is the lightest of the dals, and possibly less gassy. So do not substitute with any other dal.
2. The recipe can be halved. If you do, do not change the measurements of the garlic, cumin seed and dried chilli - these are mild flavours that you do not want to lose.
3. It is essential to use smashed garlic with the skin on for this recipe, so do not remove the skin.
Ingredients:
Missing from the ingredients - 1 dried red chilli
½ cup split yellow moong dal (paasi paruppu)
2 ½ cups water
Pinch of turmeric (~1/8th teaspoon)
2 pods garlic, smashed with skin on
½ tsp cumin seeds (jeera / jeeragam)
1 dry red chilli (kept whole)
5-6 curry leaves
Salt to taste (~1 teaspoon)
Optional – 1 tablespoon ghee
Method:
1. Wash the dal well, drain and put in the pressure cooker with 1 ½ cups water to cover the dal. Add the turmeric powder, mix and pressure cook for 4 whistles. Turn off the stove and wait for 10 minutes to open the pressure cooker.
½ cup split yellow moong dal
1 ½ cups water
Pinch of turmeric (~1/8th teaspoon)
2. Turn the stove back on, mash the cooked dal. Add the remaining water to bring the dal to a pouring consistency. Drop the smashed garlic and bring the dal to a simmer.
1 cups water
2 pods garlic, smashed with skin on
3. Rub the cumin seeds between your palms to release the flavours and drop into the dal. Break the curry leaves and add them and the whole dried chilli as well. Add the salt and simmer for about 5 minutes until the flavour blends and turn off the stove.
½ tsp cumin seeds (jeera / jeeragam)
1 dry red chilli (kept whole)
5-6 curry leaves
Salt to taste (~1 teaspoon)
4. Drizzle the ghee onto the dal if using and serve with hot rice.
Optional – 1 tablespoon ghee
Serves: 4-6 people
Apprentice Rating: The apprentice hasn’t tried this, but the recipe is as Easy as can be
Note:
If you don’t have a pressure cooker, you can cook the dal in a saucepan. Add the dal with water and turmeric powder, a pinch of salt and ½ tsp vegetable oil. Cook semi-covered on medium heat until the dal is soft and mashable - about 10-15 minutes. Cooking on high heat might cause it to boil over.
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