Payatham Paruppu Sundal is a South Indian dish made from steamed and seasoned lentils. The lentils are cooked until they are tender but still have a slight bite to them. They are then mixed with a fragrant tempering of mustard seeds, curry leaves, dried red chilies, and asafoetida, which adds a punch of flavor to the dish. This dish is commonly served as a snack or side dish during festivals and gatherings. It is not only delicious but also nutritious, packed with protein and fiber from the lentils. Payatham Paruppu Sundal is a staple in South Indian cuisine and is enjoyed by people of all ages.
It’s also possible to cook the dhal without soaking, though soaking reduces cooking time. For a quick offering or “Neivedhyam,” this sundal is an excellent choice.
Payatham Paruppu Sundal
4
servings10
minutes20
minutesDelicious and nutritious, Payatham Paruppu Sundal is a South Indian lentil dish seasoned with fragrant spices. Perfect for festivals and gatherings!
Ingredients
Payatham Paruppu (Green Gram dhal) – 1 cup
Red or green Chillies – 2
Curry leaves – few
Coconut gratings – 1 tablespoon
Oil – 1 teaspoon
Mustard – 1/2 teaspoon
Asafoetida – a pinch
Salt – 1/2 teaspoon or as per taste
Directions
- Soak the payatham paruppu for about one hour, then cook in an open vessel until it’s tender but still holds its shape. Drain any excess water and set aside.
- Heat oil in a kadai; when hot, add mustard seeds. Once they pop, add the chopped chillies, asafoetida powder, and curry leaves. Sauté briefly.
- Stir in the cooked dhal, combine thoroughly, then season with salt and add coconut gratings. Mix well and remove from heat.
Notes
- It’s also possible to cook the dhal without soaking, though soaking reduces cooking time. For a quick offering or “Neivedhyam,” this sundal is an excellent choice.