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Pachai Pasi Paruppu


Green Gram Dal (Pachai Pasi Paruppu)

  • Duration: 15 minutes
  • Serves: 4 people
  • Spice Level: Medium

Authenticity Slice

Authentically, a little more than the usual amount of water is used to boil this dal. Another trick to getting it right is to boil the dal again after the tadka has been added. The leftover water is added to ensure that the nutrients in the final dish are retained.

Trivia Tadka

Pachai Pasi Paruppu is Tamil Nadu's 'quick dal', which marks a welcome change from the usually long-drawn sambar routine. Over the years, this dish has found its own space on the health list of Tamilian households as it is rich in iron, calcium and potassium. Most Tamilian elders consider this authentic paruppu to be excellent food for children owing to its low spice and high vitamin content.


  • Whole green gram (Sabut moong dal ) (1 cup)
  • Onion, finely chopped (1)
  • Tomato, finely chopped (1)
  • Green chillies (Hari mirch), finely chopped (1)
  • Ginger-garlic paste (1 tsp)
  • MTR Haldi Turmeric Powder (¼ tsp)
  • MTR Lal Mirch Chilli Powder (½ tsp)
  • MTR Dhaniya Coriander Powder (1 tsp)
  • MTR Garam Masala (¼ tsp)
  • Cumin seeds (Jeera) (½ tsp)
  • Asafoetida (Hing) (a pinch)
  • Dry red chillies (Sabut lal mirch), broken (3)
  • Coriander leaves (hara dhania), chopped (a handful)
  • Oil (1 tbsp)
  • Salt (to taste)


  • Wash the moong dal well and pressure-cook it on a high flame with enough water and salt, timing it to 2 to 3 whistles. Let the steam escape naturally. Once done, keep the dal aside.  
  • Heat oil on high flame in a kadhai and add the jeera to it. When the jeera starts to splutter, add the hing and the sabut lal mirch and stir for 5 seconds.
  • Next, add the onions and the hari mirch and fry till the onions turn pink.
  • Add in the ginger-garlic paste and stir for a minute or till the raw smell of the mix disappears.
  • Add in the tomatoes and keep stirring till they turn pulpy.
  • Now, add the MTR Haldi/Turmeric Powder, MTR Lal Mirch/Chilli Powder, and the MTR Dhaniya/Coriander Powder and mix well.
  • Pour the cooked dal and a little of the leftover water over the tadka and stir thoroughly. 
  • Season the dal with salt and bring the concoction to a boil on a medium flame, stirring intermittently.
  • Once the dal starts bubbling, add the MTR Special Garam Masala and mix well. Keep boiling for another minute.
  • Switch off the flame and transfer the dal to a serving dish and garnish with hara dhania.
  • Serve hot with ghee rice and pappadam.

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