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 castor 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.
Serve this dhal with hot plain rice mixed with a teaspoon of ghee and with fried appalam/papadam. Green Chilli Pachadi also goes well with this Dhal Rice.
Green Chili Pachadi
Cooks in 70 minutesDifficulty: EasyThis pachadi pairs well with Dhal Rice and curd rice.
Kongunadu Dhal is a flavorful dish made with thuvar dhal, a type of split pigeon pea. To prepare, wash the dhal and cook it in a pressure cooker with oil, turmeric, and water until soft but not overcooked. In a kadai, heat coconut oil and add mustard seeds; once they pop, incorporate urad dhal and cumin, frying until the dhal turns light brown. Next, add chopped onions, curry leaves, and crushed garlic, sautéing briefly. Finally, mix in the cooked dhal with salt, stir well, and let it boil. Enjoy this delicious and aromatic dish as a nutritious accompaniment to your meal.
Kongunadu Dhal Recipe
Kongunadu Dhal
4
servings5
minutes20
minutesKongunadu dhal is prepared like regular dhal with the addition of a teaspoon of castor oil in the dhal and cooked in open vessel
Ingredients
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
Directions
- 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 add 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.
Notes
- 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.
super dish. karam ellai, quickly digesttion, suprb, please send to summer dishes.
Hi Hemalatha Pandi,
Thank you for your kind comments. I have already posted some less spicy Kootu varieties. You can check it in the “Kootu” section in my site. I will post more recipes shortly.
I hav tried coriander rice. It came very well. Thanks. It is easy and healthy for my kids for lunch.
Hi Gayathri,
If you make this rice for kids lunch, then you can add chopped carrot and other vegetables too.
Thank you for this wonderful recipe. I love this so much. Tried it and it is a regular item in my kitchen.
hi kamala,
shall i add perunkaya podi with this..??
because its dhal na…………..
Hi Arthi,
In this recipe, I followed the Chef’s instructions to get authentic Kongunadu dhal. If you want you can add little perunkaya podi. However, we are adding garlic, it is not necessary to again add perunkayam.
Kamala, your recipes are awesome and yummy. Thank you.
Thank you Vanitha Sundaramurthy.
Its gud and easy
Hi kamala… Shall I add pasi apayir instead of thuvar dal
Hi Nandhini,
Authentic Kongunadu dal is prepared with Thuvar dal.