- Thuvar Dhal – 1 cup
- Oil – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- For seasoning:
- Coconut Oil – 2 teaspoon
- Mustard – 1/2 teaspoon
- Urad dhal – 1 teaspoon
- Jeeragam (Cumin) – 1 teaspoon
- Onion chopped – 2 tablespoons
- Garlic flakes – 5 (small size)
- Curry Leaves – few
- Ghee – 4 teaspoons
- Salt – 1/2 teaspoon or as per taste
“Paruppu” (dhal) is the first dish served in South Indian Weddings and also the first solid food given to kids. Normally, when we cook Thuvar dhal for Sambar, we will take little from that and add a pinch of salt and serve as “Dhal” for Rice. I saw a different Kongunadu preparation of the dhal in a TV Show, where the Chef added a teaspoon of castor oil in the dhal and cooked in open vessel. Adding castor oil remove gas from the dhal. However, most of us do not keep caster oil and cooking in the open vessel take long time, I just modified the recipe and added a teaspoon of gingelly oil and pressure cooked it.
Here is the Recipe:
- Wash thuvar dhal and put it in a pressure cooker. Add a teaspoon of oil, turmeric powder and 3 cups of water and pressure cook it for 3 whistles. Do not overcook the dhal, just cook it till soft.
- In a kadai put the coconut oil. When it is hot add mustard. When it pops up, add urad dhal, jeeragam (cumin) and fry till urad dhal become light brown. Add chopped onion, curry leaves and garlic flakes (just crush it and add). Fry for few seconds. Now add the cooked dhal along with salt. Stir well and allow to boil.
- Serve with hot plain rice mixed with a teaspoon of ghee and have it with fried appalam/papadam. Green Chilli Pachadi also goes well with this Dhal Rice.