THALICHA PARUPPU - SOUTH INDIAN TUVAR DHAL FRY
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| THALICHA PARUPPU - SOUTH INDIAN TUVAR DHAL FRY |
'Thalicha Paruppu' is our family dish. The love for this dish is like you cook it repetitively every day and they would devour it heads down without any questions. But when it comes to the Daughters-in-laws of the house i.e, I & my MIL, we are not big fans of this Thalicha Paruppu. She says that she used to find it hard during her initial days in CBE cooking this Paruppu and having it on a daily basis.
But, this is one curry much frequented at home. A day after a heavy meal, after a long trip, mostly on Mondays... we end up cooking this Thalicha Paruppu. A quick fix comfort food. This type of Dhal curry is a common version cooked in most of the South Indian Kitchen with their preferred Dhal - Tuvar Dhal/Pigeon Pea Dhal or Yellow Moong Dhal. Mostly the seasoning & tempering vary with every kitchen as a matter of fact. This Thalicha Paruppu is also called as Paruppu Kadanjathu(Mashed Dhal). Some recipes call for the Dhal to be overcooked and mashed, but some households cook Dhal al dente for this Thalicha Paruppu.
Thalicha Paruppu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal. This Thalicha Paruppu is prepared with Tuvar Dhal/Pigeon Pea Dhal. I usually cook dhal in a Pressure Cooker which makes the cooking faster. Can soak it for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan. Soaking facilitates fast cooking and draining out the water used for soaking helps avoid the bloating caused by certain Pulses. I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes which helps the flavours to get well infused into the Dhal before tempering the Thalicha Paruppu.
For more Recipes with DHAL, Click here...
Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM
Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes
HOW TO COOK THALICHA PARUPPU- SOUTH INDIAN TUVAR DHAL FRY
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| THALICHA PARUPPU - SOUTH INDIAN TUVAR DHAL FRY |
INGREDIENTS:
For Cooking the Dhal:
Tuvar Dhal - 1/2 Cup
Water - 2 Cups
To Sauté:
Oil - 2 Tspn
Cumin Seeds - 1/4 Tspn
Shallots - 5-6 Nos.
Garlic - 2 Cloves
Green Chillies - 2-3 Nos.
Tomato - 1 No.
Water - 1/2 Cup
Salt - To Taste
For Final Tempering:
Ghee - 2 Tspn
Mustard Seeds - 1/2 Tspn
Cumin Seeds - 1/2 Tspn
Dry Red Chillies - 2 Nos.
Asafoetida - 1/8 Tspn
Curry Leaves - a Sprig
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
For Garnishing:
Coriander Leaves(Optional)
For a detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...
METHOD:
To Cook the Tuvar Dhal:
In a Sauce Pan:
- Wash the Dhal twice or thrice or until water runs clear.
- Soak Tuvar Dhal in ample of water for about 20-30 Minutes.
- Once soaked drain & discard the water used for soaking.
- Pour about 2 Cups of Water in a saucepan and allow it to boil.
- Add 1/2 a cup of Tuvar Dhal to the water and give a quick stir.
- Let it boil.
- Once it starts to boil, reduce the flame and cover the saucepan.
- Stir the Dhal occasionally and ensure that the Dhal is evenly cooked.
- Can add more water if required.
- Ensure that the Dhal doesn't get burnt at the bottom.
- Once cooked, switch off the flame and keep it aside.
In a Pressure Cooker:
- Wash the Dhal twice or thrice or until water runs clear.
- Pour about 11/2 Cups of Water to 1/2 a cup of Tuvar Dhal.
- Place the bowl inside the Pressure Cooker.
- Fix the gasket inside the lid and cover the pressure cooker.
- Begin cooking under pressure over high heat for a Whistle.
- Then lower the flame and cook for another 1 or 2 whistles.
- Switch off the flame and wait for the pressure to release.
- Once the pressure is totally released, open the lid and remove the bowl with cooked rice from the pressure cooker.
- Allow it to cool for a few minutes.
For a detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...
For Seasoning the Dhal:
- Wash the Garlic with skin on.
- Pound the Garlic cloves slightly and keep it aside
- Heat Oil in a Pan, splutter Cumin Seeds(let the flame be at low).
- Immediately add finely chopped Shallots, pound Garlic, Green Chillies slit into two and saute until Shallots turn translucent.
- Add finely chopped Tomatoes and sauté until tomatoes turn soft & cooked.
- Slightly mash the cooked Tuvar Dhal and add it to the above.
- Pour about 1/2 a cup of Water along with a dash of Salt.
- Let it cook on a medium-low flame for about 7-10 Minutes.
- Garnish the Dhal with finely chopped Coriander Leaves and immediately switch off the flame.
For Tempering Thalicha Paruppu:
- Heat Ghee in a separate Pan, splutter Mustard Seeds, Cumin Seeds, Dry Red Chillies & Curry Leaves in it.
- Once the above ingredients have spluttered, switch off the flame and add Turmeric Powder, Red Chilli Powder & Asafoetida.
- Give a quick stir and let it get roasted in the heat.
- Pour the tempering into the Cooked Dhal and mix well.
- Serve Thalicha Paruppu hot with Rice and a hearty drizzle of Ghee.
For HOMEMADE GHEE RECIPE, Click here...
NOTES:
- Can cook this recipe with Tuvar Dhal/Pigeon Pea Dhal or Yellow Moong Dhal.
- Cook the Dhal accordingly.
- Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
- Cook the Dhal well and mash it up before adding it along with the Seasonings or cook the Dhal Al dente.
- Adjust the consistency of Thalicha Paruppu to suit your preference.
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