Pasi Paruppu Curry
- 55 min
- mild
- Serves 4
Pasi paruppu curry made with moong dal, curry leaves, onion and tomato, finished with a simple tempering. Mild, serves 4, ready in about 55 minutes.
You’ll need: Pressure Cooker
Ingredients
Moong Dal1 cup
Water, For Cooking500 ml
Turmeric Powder1 grams
Salt1 tsp
Oil2 tbsp
Mustard Seeds½ tsp
Cumin1 grams
Curry leaves2 grams
Green Chilli, Slit10 grams
Onion, Finely Chopped1
Garlic, Finely Chopped12 grams
Ginger, Finely Chopped5 grams
Tomato, Chopped2
Red Chilli Powder1.5 grams
Coriander Leaves, Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 297kcal | 1188kcal |
| Protein | 15g | 58g |
| Carbohydrate | 39g | 158g |
| Fat | 8.9g | 36g |
| Fibre | 10g | 41g |
| Sugar | 2.6g | 10g |
Cookd masalas for curry leaves
Method
Get ready by rinsing the moong dal until the water runs mostly clear. Wash the curry leaves, green chillies and coriander leaves. Slit the green chillies, finely chop the onion, garlic and ginger, and chop the tomatoes and coriander leaves. Pat the curry leaves dry so they do not splutter in hot oil.
Put the rinsed moong dal in a pressure cooker with 500 ml water, turmeric powder and salt. Pressure cook on medium flame for 3 whistles, about 10 minutes. Let the pressure release naturally for about 10 minutes until the pressure pin drops; the dal should be soft and mash easily.
Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 30 seconds until they splutter. Add the cumin, curry leaves and green chillies, then fry for 1 minute until the curry leaves turn crisp.
Add the onion and fry on medium flame for 4 to 5 minutes until it is soft and light golden. Add the garlic and ginger, then fry for 1 minute until the raw smell goes.
Add the tomato and red chilli powder. Cook on medium flame for 5 to 6 minutes until the tomato is soft and oil shows at the sides.
Add the cooked dal and 250 ml water to the kadai and mix well. Simmer on low flame for 5 minutes until the curry is smooth and lightly thick.
Add the coriander leaves and mix. Cook on low flame for 1 minute until the curry is hot and pourable, then switch off the flame.
Before you start
- How long does Pasi Paruppu Curry take?
- 55 minutes from start to finish. That is 15 minutes of preparation and 40 minutes of cooking.
- How many people does Pasi Paruppu Curry serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Pasi Paruppu Curry vegetarian?
- Yes. No meat, no fish and no egg.
- Is Pasi Paruppu Curry spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Pasi Paruppu Curry?
- 2 grams Curry leaves, 1 cup Moong Dal, 1 grams Turmeric Powder, 1 grams Cumin, 10 grams Green Chilli, 12 grams Garlic, and a few more listed on this page.
- Do I need a pressure cooker for Pasi Paruppu Curry?
- Yes, this one is cooked under pressure.
- How many calories are in Pasi Paruppu Curry?
- About 297 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
Nobody has shared how this one turned out yet. If you cook it, add a photo and a line for the next person.
