Ghee Dhal Recipe | Nei Paruppu | Uppu Paruppu

Ghee Dhal/Nei Paruppu/Uppu Paruppu is a simple and delicious South Indian gravy which pairs well with hot steamed rice. This is very much loved by kids as it does not contain any spices in it. Main ingredients which are used here are ghee and toor dal(split pigeon pea lentil).

Even a simple dhal can be made tastier by adding proper ingredients in the proper proportion. Pressure cooking dhal using curry leaves and garlic gives a nice flavor. Also, don’t mash dhal to smooth paste, leave it little coarse in texture. Use only sambar onions to temper as this gives a nice taste to the dish. Instead of mustard seeds, you can use thalikkum vadagam to temper. While using thalikkum vadagam you can skip the onion. Also, temper using only Ghee, to get a nice flavor of dhal. Now let us see how to prepare this recipe.

Ghee Dhal Recipe | Nei Paruppu | Uppu Paruppu

Print Recipe

Delicious Ghee Dhal aka nei paruppu for rice.

• CourseLunch
• CuisineSouth Indian

Servings	Prep Time
3 people	5 minutes

Cook Time

15 minutes

Servings Prep Time 3 people 5 minutes

Cook Time 15 minutes

Ghee Dhal Recipe | Nei Paruppu | Uppu Paruppu Print Recipe Delicious Ghee Dhal aka nei paruppu for rice. CourseLunch CuisineSouth Indian Servings Prep Time 3 people 5 minutes Cook Time 15 minutes Servings Prep Time 3 people 5 minutes Cook Time 15 minutes

Ingredients

To cook Dhal

• 1/2 Cup Toor dal/Thuvaram paruppu
• 1/4 tsp Turmeric powder
• 1 tsp oil
• 1 strand Curry leaves
• 1 Garlic pod

To Temper

• 5 Sambar Onions/shallots finely chopped
• 1 Green chili slit into two
• 1 strand Curry leaves
• 1/2 tsp Mustard,chana dal,urad dal
• 1/4 tsp Asafoetida/hing
• 1 tbsp Ghee

Servings: people

Instructions

1. Pressure cook dal for 3 whistles using the ingredients given under "To cook Dhal" along with water. Once pressure releases open the lid and mash the dhal. Add salt to taste mix it and transfer to a bowl.

   
2. Heat a pan and add ghee. Once ghee gets heated add mustard, hing and let it crackle. Then add finely chopped shallots, green chili, curry leaves, salt little and saute till onion turns translucent.

   
3. Once onion is sauteed well transfer this temper to the dhal. Serve hot with steamed rice.

   

Recipe Notes

• Add curry leaves and a garlic pod while pressure cooking dhal as it gives a nice flavor to the dhal.
• Don't mash dhal to smooth paste, leave it little coarse in texture.
• If you don't eat garlic you can skip it.
• Use only sambar onions to temper as this gives a nice taste to the dish.
• Instead of mustard seeds, you can use thalikkum vadagam to temper.
• While using thalikkum vadagam you can skip onion.

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Delicious Ghee Dhal/Nei Paruppu/Uppu Paruppu is ready to whip up with hot steamed rice.

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