Paruppu Usli is a dry Dal Curry which can replace a vegetable curry when one does not have vegetable at home.
Pigeon Peas (skinned and splitted) /Tur Dal– ¾ cup
Red Chilli – 2
Asafoetida /Hing – 1 pinch
Turmeric Powder (Haldi) – ¼ tsp
Salt – to taste
Oil- 1 ½ tbsp
Mustard (Rai) – ½ tsp
Urad Dal (Skinned and split Black Gram) – ¾ tsp
Green Chilli- 1 (finely chopped)
Curry Leaf- 1 string
Grated Coconut- 3 to 4 tbsp
Cilantro Leaves (Dhania) – 2 tbsp (finely chopped)
Wash Tur Dal twice with water. And soak in water for an hour.
Drain the water.
Grind Tur Dal with Red Chilli, Asafoetida, Turmeric Powder and Salt. Grind it to a coarse consistency.
Transfer to an Idli plate and steam cook for 10 minutes.
Cool it and crumble it with hand. Or grind it to a coarse paste in the mixer.
Heat Oil in a pan. Add Mustard. When it crackles, add Urad Dal and stir for 10 seconds.
Add Onion and chopped green chilies. Stir fry until Onion becomes translucent.
Add crushed Dal, Coconut and Cilantro leaves.
Add Salt, if necessary. Mix well and cook for 2 minutes.
A very tasty accompaniment to go with Sambar Rice, Rasam Rice, and Dal Rice. Can be eaten with Chappati or any Indian bread as well.
Bengal Gram (Chana Dal) can be used instead of Tur Dal.