Pasi Paruppu sundal is easy and tasty sundal. We can make it quickly. Whenever I buy pasi paruppu I dry roast and store. It will help the dal from insects. We can keep it in the store room itself. My son likes to sprinkle oregano and Italian seasoning over the sundal.
- Pasi Paruppu – 1 cup
- Grated coconut – 3 tablespoon
- Chilli flakes – ½ tsp
- Salt – To taste
- Oil – 2 teaspoon
- Mustard – 1/2 teaspoon
- Urad dal – 1/2 teaspoon
- Red chilli – 2
- Asafoetida – 2 pinch
- Curry leaves – few
Dry roast pasi paruppu in a pan for 5minutes. Soak pasi paruppu for 30 minutes. Then cook pasi paruppu in the vessel. Keep watching. It will overflow suddenly. Take one dal and press it with fingers. If the dal press it nicely then drain the water and allow it to cool. Heat oil in a pan and add mustard, urad dal, red chilli, asafoetida and curry leaves. Then add cooked pasi paruppu, grated coconut and chilli flakes. Stir well and serve.
Don’t cook pasi paruppu in the pressure cooker. Because it will cook quickly.
Keep watching while cooking or else it becomes mushy.
Dry roasting pasi paruppu will give nice aroma to the sundal.
If you want you can add Italian seasoning also.
Pasi Paruppu Sundal Recipe