Authentic South Indian Paruppu Recipe – Tur Dal & Black Pepper

Neha DeshmukhRecipe Author
Ingredients
4-Mar
Person(s)
  • 0.25 cup
    Tur dal
  • 0.25 cup
    Bengal gram
  • 0.5 tsp
    Whole black Pepper
  • 4 count
    Red chillies
  • 2 tbsp
    Grated coconut
  • 1 pinch
    Hing
  • 1 tsp
    Oil
  • 1 count
    Salt
Directions
  • Heat oil in a pan. Fry red chilies and hing until aromatic, then set aside.
  • In the same pan, roast toor dal, Bengal gram, and black pepper on medium heat until golden brown.
  • Add grated coconut and sauté for 2-3 seconds. Remove from heat and let cool.
  • Grind the roasted ingredients with salt and a little water to form a coarse paste.
  • Serve with hot rice topped with ghee.
Nutritions
  • Calories:
    220 kcal
    25%
  • Energy:
    920 kJ
    22%
  • Protein:
    8 g
    28%
  • Carbohydrates:
    20 mg
    40%
  • Sugar:
    2 mg
    8%
  • Salt:
    400 g
    25%
  • Fat:
    15 g
    20%

Last Updated on 2 months by Neha Deshmukh

Authentic South Indian Paruppu Recipe – Tur Dal & Black Pepper

Introduction

There’s just something so comforting about a simple bowl of perfectly made paruppu, isn’t there? Growing up, this was a staple in our home – a quick, flavourful side dish that always made rice feel like a complete meal. It’s the kind of recipe my grandmother made, and then my mother, and now I make it for my family. This particular version, with the lovely warmth of black pepper and a hint of spice from the red chillies, is a favourite. It’s surprisingly easy to make, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This South Indian paruppu is more than just a side dish; it’s a little hug in a bowl. It’s quick to prepare – ready in under 30 minutes! – and uses ingredients you likely already have in your pantry. The combination of earthy dals, fragrant spices, and fresh coconut is simply divine. Plus, it’s naturally gluten-free and can easily be made vegan.

Ingredients

Here’s what you’ll need to create this delicious paruppu:

  • ¼ cup Tur dal (thuvaram paruppu) – about 75g
  • ¼ cup Bengal gram (kadalai paruppu) – about 60g
  • ½ tsp Whole black Pepper – about 2.5g
  • 4-5 Red chillies
  • 2 tbsp Grated coconut – about 15g
  • 1 pinch Hing (asafoetida) – about ¼ tsp
  • 1 tsp Oil – about 5ml
  • Salt – to taste

Ingredient Notes

Let’s talk about these ingredients and how to get the best flavour!

Tur Dal (Thuvaram Paruppu) – Regional Variations & Benefits

Tur dal, also known as arhar dal, is a cornerstone of South Indian cuisine. It’s incredibly nutritious, packed with protein and fibre. You’ll find different varieties depending on where you are in India – some are paler, some are more reddish. Any good quality tur dal will work beautifully here.

Bengal Gram (Kadalai Paruppu) – A South Indian Staple

Bengal gram, or chana dal, adds a lovely nutty flavour and texture to the paruppu. It’s another excellent source of protein and is often used in South Indian sambars and other lentil-based dishes.

Whole Black Pepper – Quality & Freshness

Don’t underestimate the power of good quality black pepper! Freshly cracked black pepper will give you the most vibrant flavour. The pepper adds a wonderful warmth that balances the spice from the chillies.

Red Chillies – Spice Level & Types

I use regular dried red chillies, but you can adjust the number depending on your spice preference. If you like it milder, remove the seeds before frying. You could also use Kashmiri chillies for a vibrant colour and milder heat.

Hing (Asafoetida) – The Flavor Enhancer

Hing, or asafoetida, is a bit of an acquired taste on its own, but it adds an incredible umami flavour to the paruppu. It’s almost magical! A little goes a long way, so don’t overdo it.

Grated Coconut – Fresh vs. Dried

Freshly grated coconut is always best, if you can get it. But unsweetened desiccated coconut works perfectly well too. I often use desiccated coconut for convenience.

Oil – Choosing the Right Oil for South Indian Cooking

Traditionally, groundnut oil is used in South Indian cooking. But you can also use coconut oil, sunflower oil, or any neutral-flavoured oil.

Salt – Types & Usage

I prefer using sea salt or pink Himalayan salt, but regular table salt works just fine. Add it gradually, tasting as you go, to get the seasoning just right.

Step-By-Step Instructions

Alright, let’s get cooking!

  1. Bloom the Spices: Heat the oil in a pan over medium heat. Add the red chillies and hing. Fry for a few seconds until the chillies start to sizzle and the hing becomes fragrant – about 30 seconds. Be careful not to burn the hing, it gets bitter quickly! Remove from the pan and set aside.
  2. Roast the Dals: In the same pan, add the tur dal and Bengal gram. Roast on medium heat, stirring constantly, until they turn golden brown – this takes about 5-7 minutes. You’ll start to smell a lovely nutty aroma.
  3. Add the Pepper & Coconut: Add the whole black pepper and grated coconut to the pan. Sauté for another 2-3 seconds, just until the coconut is lightly toasted.
  4. Cool & Grind: Remove the pan from the heat and let the mixture cool completely. Once cooled, transfer the roasted ingredients to a grinder or blender. Add a little water (start with 2-3 tablespoons) and grind to a coarse paste. You don’t want it completely smooth – a little texture is nice. Add salt to taste while grinding.
  5. Serve & Enjoy: Serve the paruppu hot with a generous dollop of ghee over steaming rice. It’s the perfect comfort food!

Expert Tips

  • Don’t skip the roasting step! It’s crucial for developing the flavour of the dals.
  • Keep a close eye on the hing while frying – it burns easily.
  • Adjust the amount of water when grinding to achieve your desired consistency.

Variations

  • Vegan Adaptation: Simply skip the ghee when serving.
  • Spice Level Adjustment – Mild to Spicy: Reduce the number of red chillies for a milder flavour, or add more for extra heat.
  • Festival Adaptations – Pongal & Special Occasions: My aunt always adds a tiny pinch of turmeric powder when making this for Pongal – it gives it a beautiful golden colour.

Gluten-Free Confirmation

Yes! This paruppu recipe is naturally gluten-free.

Serving Suggestions

This paruppu is best served with:

  • Hot steamed rice
  • A side of vegetable curry
  • A dollop of ghee
  • Pappadums (crispy lentil wafers)

Storage Instructions

Leftover paruppu can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Paruppu and where does it originate from?

Paruppu is the Tamil word for lentils. It’s a staple in South Indian cuisine and has been for centuries! It’s a versatile ingredient used in countless dishes.

Can I use pre-roasted dals for this recipe?

While you can use pre-roasted dals, the flavour won’t be quite as good. Roasting the dals yourself allows you to control the level of roasting and develop the best flavour.

What is Hing (Asafoetida) and can I skip it?

Hing is a resin with a pungent aroma. It adds a unique umami flavour to the paruppu. You can skip it if you don’t have it, but it really does elevate the dish.

How can I adjust the consistency of the Paruppu?

Add more water while grinding for a smoother consistency, or less water for a coarser texture.

Can this Paruppu be made ahead of time?

Yes! You can make the paruppu a day or two in advance and store it in the refrigerator.

What is the best type of rice to serve with this Paruppu?

Traditionally, this paruppu is served with white rice. Sona Masoori rice is a popular choice in South India, but any long-grain rice will work well.

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