“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.
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.