This is a simple pasi paruppu dal thats made in Tamilnadu for Chapati. Its truly simple to make and a very nourishing side dish for chapati. The dal is cooked with a lot of vegetables and finally lemon / lime juice and coriander leaves are added. The fresh sourness from lime with veggies and dal makes it so tasty. There is a version of this recipe in each household. My aunt is an awesome cook. Even though she cooks with a lot of masalas, the kongunad way for us, she cooks simple dishes like these for herself. She never eats the kurmas and spicy gravies that she makes for us. She is a complete vegetarian who cooks awesome non-veg recipes without even tasting. She just smells and says whether the recipe needs more salt. I don’t know how she does that.
Here is how to do pasi paruppu dal, moong dal for chapathi, chapati dal recipe.
Get all the veggies chopped and ready to go. Use a combination of vegetables that you can find in your refrigerator. Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower, peas and beans etc…
Heat a pressure pan and add in a teaspoon of ghee. Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.
Add in the onions and green chillies. Fry till its soft. Onions are optional. If you take off the onions from the recipe, this dish becomes completely Sathvik. Add in the moong dal, chopped tomatoes and the veggies.
Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.
Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine. Do not cook after adding the lemon juice. Lemon juice should not be cooked else it will turn bitter.
Serve with chapati.
- 1 teaspoon ghee
- ¼ teaspoon cumin seeds
- 1 sprig curry leaves
- 1 inch ginger, minced
- 1 medium sized onion, chopped fine
- 3 green chillies, chopped
- 1 ripe tomato, chopped
- ⅓ cup moong dal
- 2 cups veggies
- 1½ cups water
- 1 teaspoon salt
- Juice of 1 lime
- 4 sprigs coriander leaves, chopped
- Heat a pressure pan and add in a teaspoon of ghee. Add in the cumin seeds and curry leaves. Let it splutter. Add in the chopped ginger. Fry for a minute until the ginger turns very aromatic.
- Add in the onions and green chillies. Fry till its soft.
- Add in the moong dal, chopped tomatoes and the veggies.
- Add in the water and cover the pan and cook for 3 whistles. Switch off the flame and wait for the pressure to release naturally.
- Open the cooker and add in the salt. We add the salt at the last so the dal gets cooked well in the cooker. Add in the lime / lemon juice and coriander leaves. Mix well to combine.
- Serve with chapati.
Potatoes is a must as it makes for a thick gravy . You can use carrots, potatoes, cauliflower peas and beans etc...
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