Toor Dal Recipe – Thuvaram Paruppu – Simple Dal Recipe - Priyavijaykitchen Recipe 08

Whenever my mom prepares any puli kulambu she used to make toor dal and beleive me that gives you best combination.

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Click here to check out the Health benefits of each ingredients used in this recipe

Toor Dal Recipe – Thuvaram Paruppu

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 Ingredients Needed:

• Toor Dal – ¾ Cup
• Shallots – 7 to 8 nos.
• Turmeric Powder – ½ tsp
• Asafoetida (Perungayam) – ¼ tsp  
• Salt – as needed
• Gingerly Oil – as needed
• For Seasoning
• Mustard – 1 tsp
• Urad dal – 1 tsp
• Red Chili – 4 nos.
• Curry leaves – Few 
• Asafoetida (Perungayam) – ¼ tsp 

 Preparation:

• Rinse and soak toor dal in drinking water for about 10 minutes
• In the mixer add shallots and whip it once or twice. [Note: Do not make into paste! Just Coarse grind it]

 Method:

• In a pan add 1 cup of water and once it starts boiling add soaked toor dal.
• When toor dal starts boiling add 1 tsp of gingerly oil and whipped shallots. Dal will get cooked faster if we add oil. [Note: Use gingerly oil to get better aroma and taste]
• Now add turmeric powder and Asafoetida (Perungayam) and close it with lid and allow it to boil for next 10 minutes. Stir it occasionally. [Note: Depends on the quality of the dal cooking time differs]
• If dal is cooked well then add salt and turn of the stove. [Note: Salt should be added only after dal is cooked well]
• Finally season it with the ingredients mentioned in the “For Seasoning” section. If you want garnish it with coriander leaves.
• Toor dal is ready to serve. It goes well with all pulikulambu.

Preparation Time	Cooking Time	Serves
15 mins (including 10 mins of soaking)	20 mins	2 - 3

Author : Mano Priya Vijay

Ingredients Needed
Toor Dal – ¾ Cup
Shallots – 7 to 8 nos.
Turmeric Powder – ½ tsp
Asafoetida (Perungayam) – ¼ tsp
Salt – as needed
Gingerly Oil – as needed
For Seasoning
Mustard – 1 tsp
Urad dal – 1 tsp
Red Chili – 4 nos.
Curry leaves – Few
Asafoetida (Perungayam) – ¼ tsp

Preparation:

1. Rinse and soak toor dal in drinking water for about 10 minutes.
   
   
2. In the mixer add shallots and whip it once or twice. [Note: Do not make into paste! Just Coarse grind it]
   
   
   Tip: If you want to grind shallots coarsely, you can use the WHIP settings in your mixer grinder.

Method:

In a pan add 1 cup of water and once it starts boiling add soaked toor dal.

When toor dal starts boiling add 1 tsp of gingerly oil and whipped shallots. Dal will get cooked faster if we add oil. [Note: Use gingerly oil to get better aroma and taste]

Now add turmeric powder and Asafoetida (Perungayam) and close it with lid and allow it to boil for next 10 minutes. Stir it occasionally. [Note: Depends on the quality of the dal cooking time differs]

If dal is cooked well then add salt and turn of the stove. [Note: Salt should be added only after dal is cooked well]

Finally season it with the ingredients mentioned in the “For Seasoning” section. If you want garnish it with coriander leaves.

Toor dal is ready to serve. It goes well with all pulikulambu.

Variations:

Instead of cooking dal in pan, you can pressure cook it. While pressure cooking add whipped shallots, Asafoetida (Perungayam), turmeric powder and give 3 whistles. Later season it and serve.

Note: Cooking dal in pan gives you separate taste as compared to pressure cooking J .

Health benefits of each Ingredients used in this recipe:

In Tamil there is a saying “Unavae Marunthu, Marunthae Unavu” means “Food is Medicine, Medicine is Food”. In respect to the saying, each and every food we intake in our day to day life has lots of health benefits excluding junk foods and tin packed foods, of course they contain preservatives which is unhealthy.

In Indian cuisines, we use lot of ingredients in our making of recipes, which benefits us in many ways. We use them not only for their flavor and taste but for its nutritional and medicinal value as well. If we look deeper into the traditional way of cooking, all the ingredients used in each recipes are well balanced both nutritionally and medicinally.

Each ingredients have many many health benefits but without knowing their health benefits we are using them daily. Let us know at least their important health benefits before we use and eat.

Here I have listed the health benefits of each ingredients I used in the recipe.

Ingredient 1:
Toor Dal – also known as Thuvaram paruppu in Tamil, Kandipappu in Telugu, Thogari Bele in Kannada, Tuvara Parippu in Malayalam, Arhar ki Dal in Hindi. Toor dal is also known as Split pigeon peas, are very commonly used in Indian Cuisines. It is the main ingredient for the most famous south Indian dish Sambar. It is a staple food in India consumed along with rice and roties. Though there are variety of dals available, each dal has its own health benefits. Toor dal is rich in protein and carbohydrates, it helps to maintain blood pressure, good source of folic acid which is must for pregnant ladies, they are cholesterol free and are rich in dietary fiber thus improves digestion and prevent digestion.

Ingredient 2:
Shallots – known as Chinna Vengayam in Tamil, Ulli in Malayalam, Ullipaaya in Telugu, Chikk-Eerulli in Kannada, Chotta Pyaz in Hindi. Shallots are one of the variety of onions and it belongs to the family of garlic and onions. In Indian cuisine shallots place a major role. They not only have high nutritional value, also have high medicinal value. They are used in the healing process in Ayurveda treatment. Shallots makes our body cool ie., it have cooling effect on the body hence they help in lowering inflammation, swelling etc., In simple words we can put it as shallots are Anti-inflammatory, Antioxidant, helps in lowering cholesterol, maintain blood pressure, to control diabetics.

Ingredient 3:
Turmeric – also known as Manjal in Tamil and Malayalam, Pasupu in Telugu, Arashina in Kannada, Haldi in Hindi. In India, turmeric is consider to be most auspicious in house rituals. Turmeric medicinal value are numerous, the best antiseptic/antibiotic available in our kitchen racks. It plays a major role in Ayurveda treatment, used in skin treatment (We the south Indians use turmeric daily during our shower making our skin free from pimples, clears acne scars, makes skin flawless and glowing ), rich in antioxidants, cure cough (taking warm milk with turmeric and crushed pepper corns clears of your throat), prevents blood clots.

Ingredient 4:
Asafoetida – also known as Perungaayam in Tamil, Inguva in Telugu, Hingu in Kannada, Kaayam in Malayalam, Hing in Hindi. Asafoetida have distinct flavor and aroma. It is a key ingredient in Indian cuisines used mostly in curries and dal. It has very high medicinal value apart from its health benefits. It is mainly used in home remedies for stomach upset & intestinal gas. Whenever we prepare dal, we use to season it with asafetida in order to balance the gaseous effort dal produce. It’s a natural cure for asthma and bronchitis, relieves menstrual pain, cures ear aches, heals insects bites. 

Ingredient 5:
Salt – also known as Uppu in Tamil, Telugu, Kannada & Malayalam, Namak in Hindi. There is a saying in Tamil, “Uppu Illa sapadu kuppaiyile” meaning “Food (sapadu) without salt goes to garbage (kuppai)”. That’s show how salt is an important ingredient. Salt known as sodium chloride used as a seasoning agent in almost all recipes daily. Salt helps in digestion, improves cardiovascular health, improves hydration, helps in healthy respiratory system, vital for electrolyte balance. Salt also have negativites if taken in excess, can increase blood pressure, can lead to heart disease and stroke.

Ingredient 6:
Gingerly Oil – also known as Nallenai in Tamil, Nuvalu Nuna in Telugu, Nallenna in Malayalam, Ellenai in Kannada, Thil Ka Tel in Hindi. Gingerly oil have significant health benefits. South Indians widely use gingerly oil in their cooking. It is a good source of Vitamin D, E and B complex and antioxidants. Apart from it they are also used in cosmetic purposes, as they promotes healthy skin, reduces pimples and rashes by preventing bacterial infections, very good factor of gingerly oil is, it slows down aging of skin. We, the Tamilians have a tradition of taking oil bath (using gingerly oil) every Saturday by massaging the entire body and head. Massaging removes toxins from you and leaves you detoxified and bathing removes heat from the body. We religiously follow this tradition where new borns also have no exception.

Ingredient 7:
Mustard seeds – also known as Kadugu in Tamil and Malayalam, Avalu in Telugu, Rai in Hindi. Mustard seeds are most probably used by all people all over the world in some or other form either via seeds or by oil or as sauce used in their recipes. We south Indian people use it as whole seeds. They are mostly used for seasoning the dishes. It is a high nutritious seeds rich in calcium, protein, manganese, iron, zinc, omega 3 fatty acids and dietary fiber. Mustard oil helps in Hair growth, hair loss, hydrates skin, and acts as a natural scrubber.

Ingredient 8:
Urad dal – also known as Black gram in English, Ulundhu in Tamil, Uddulu in Telugu, Uddu in Kannada, Uzhunnu in Malayalam, Urad in Hindi. Like other dal varieties, urad dal is rich in fiber, helps in strengthening your back bone (South Indian culture is to give dishes made out of black gram for girl children once they attain puberty to strengthen their bones), helps in iron deficiency, reduces risk of heart disease, helps to stabilize blood sugar levels, prevent constipation. 

Ingredient 9:
Curry Leaves – also known as Kariveppilai in Tamil, Karivepaku in Telugu, Karibevu in Kannada, Kariveppila in Malayalam, Kadi Patta in Hindi. Curry leaves, I should call it as a magical leaves, because it has numerous health benefits. For children this curry leaves would be annoying leaf  even for me when I am kid. We the South Indians use curry leaves daily in almost every recipes we prepare, we use it while seasoning the food. When we say its health benefits, the first thing strikes our mind is that it is good for long and strong hair, apart from that there are many more. It stops diarrhea, helps in digestion, lowers cholesterol levels and blood sugar levels, good for eyesight, rich in Vitamin C thus help to clean your blood, leaving skin fresh and healthy, rich in calcium, iron. Tip: 1. Mix curry leaves powder with buttermilk for stomach upset. 2. Having curry leaves with lemon juice clears off morning sickness in pregnant women. 

Ingredient 10:
Red Chili/ Red Chili Powder – also known as Sigappu Milagai in Tamil, Erra Mirapa Kayalu in Telugu, Vattal Mulaku in Malayalam, Molaku in Kannada, Lal Mirch in Hindi. Most widely used spices is Red chilies. They are used in recipes, for pickles, for chutneys etc., Fresh Red and Green Chilies are rich in Vitamin C, antioxidants, also good source of Vitamin A and E. If used more then you will be turn up with watery eyes and burning tongue and stomach.