We call this simple dal preparation Uppu Paruppu. It is an easy and comforting dish that pairs beautifully with plain white rice or chapati.
When I was a kid, I used to avoid this simple dal, but these days it has become one of my favorite comfort foods and a real lifesaver when I want something quick and satisfying. Add a little ghee while serving, and it tastes heavenly.
Plain Dal Fry / Uppu Paruppu
Recipe Details
Side Dish
Tamil Nadu
Sashi
30 minutes
2
Ingredients
To Pressure Cook
- Toor dal – 3/4 cup
- Oil – 1 tsp
- Turmeric powder – 1/2 tsp
- Tomato – 1 medium
- Garlic – 2 cloves
- Water – 1 1/2 cups, plus more as needed
For Tempering
- Oil – 1 tsp
- Cumin seeds – 1/4 tsp
- Curry leaves – 1 sprig
- Green chilies – 2, slit
- Dried red chilies – 2
- Red onion – 1/2 medium, chopped
- Salt – to taste
Preparation
- Wash the toor dal thoroughly.
- Chop the tomato and garlic.
- Chop the red onion and slit the green chilies.
Cooking Instructions
- Add the washed toor dal, 1 teaspoon oil, turmeric powder, chopped tomato, garlic, and 1 1/2 cups water to a pressure cooker.
- Pressure cook for 3–4 whistles, or until the dal is completely soft.
- While the dal is cooking, heat 1 teaspoon oil in a small pan.
- Add the cumin seeds and allow them to splutter.
- Add the curry leaves, slit green chilies, dried red chilies, and chopped red onion.
- Sauté until the onion becomes soft and translucent.
- Once the pressure has released naturally, open the cooker and mash the cooked dal well.
- Add the prepared tempering and salt to the mashed dal. Mix well.
- If you prefer a thinner consistency, add a little more water and mix until the dal reaches your desired consistency.
Tips
Consistency: Uppu Paruppu can be served thick or slightly diluted. Add extra water only if you prefer a thinner dal.
Pressure Cooking: Cook the dal until very soft so it can be mashed easily and gives the dish a smooth, comforting texture.
For Extra Flavor: Add a spoonful of ghee while serving, especially when enjoying it with hot rice.
Serving Suggestion
Serve hot with plain white rice and a little ghee, or enjoy it as a simple side dish with chapati.
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