Thallicha paruppu in Tamil means seasoned lentils. It is a very simple dish served on a daily basis in most of the South Indian households. This hustle free dish is usually prepared by using few spoons of lentils already cooked for making sambhar/rasam Since nobody spends time on its preparation, this is one of the quickest dish to serve kids, when they get hungry before the actual lunch time. Also thallicha paruppu is served before sambhar in all the South Indian weddings.
The moms/grandmoms in the family will serve this tasty lentil gravy with home made ghee as the first food for pregnant/nursing mothers. It is believed that the lentils will form a smooth layer around the inner lining of the stomach and protects the body from ulcer and acidity. I am not sure whether that’s a myth or a fact followed in Indian families. Anyways, this simple lentil is too tasty that we don’t need any reasons to enjoy them. Even after coming to US, I fix them atleast once a month or when there is excess cooked lentils to use.
- 1 cup cooked toor dhal
- ½ or less tbsp oil/ghee
- ½ tsp mustard seeds
- 1 tsp urad dhal
- 1 dry red chilli crushed
- 1 tsp cummin seeds
- ¼ tsp asafeotida
- 1-2 curry leaves chopped
- Pressure cook 1 tablespoon toor dhal with 70 ml water for 2-3 whistles. Remove and set aside.
- Heat the oil in a small pan. Once they get heated up, add the mustard seeds and let it splutter. Now add the urad dhal, cummin seeds, asafoetida, dry red chillies and curry leaves. Transfer them to the bowl containing cooked lentil. Add salt to taste and mix completely before serving.
- Serve with hot rice, a dollop of ghee, pappad and stir-fried vegetables / sambhar.