Paasi paruppu masiyal / Paruppu kadaiyal

Written by: 7aumsuvai

Pappu puvva with ghee on top, oh that is delicious and heavenly feeling. Paruppu masiyal is a simple sidedish for rice and even for chappathi. Serve it with hot rice, ghee, pickle and appalam. Especially kids will love this for sure and it is healthy too.

Paasi paruppu masiyal


Serves 3 to 4

      • 1/2 cup – Paasi paruppu / Split green gram / moong dal
      • 2 clove – Garlic
      • 1/4 tsp – Turmeric powder
      • 1/4 tsp – Sesame oil
      • Salt to taste


      • 1/2 tsp – Oil
      • 1/4 tsp – Mustard seeds
      • 1/4 tsp – Split black gram / Ulunthu
      • 2 to 3 nos – Dry red chillies
      • 4 to 5 nos – Fresh curry leaves
      • 1/8 tsp – Asafoetida

Paasi paruppu masiyal

Preparation method:

  1. Wash paasi paruppu / moong dal for 2 to 3 times and keep it aside.
  2. Pressure cook paasi paruppu along with turmeric powder, garlic and sesame oil, for 3 to 4 whistles or until well cooked. Switch off the stove and allow them to cool completely.
  3. Once cooled, mash it nicely with a back of the spoon, usually it is done with wooden tool called mathu. Add required salt and mix well.
  4. Finally season it with mustard seeds, ulunthu, dry red chillies, curry leaves and asafoetida. Serve with hot rice with ghee and pickle.

Paasi paruppu masiyal

Paasi paruppu masiyal


  • You may add little jeera / cumin seeds for extra flavor but original recipe does not use it.
  • Masiyal / kadaiyal should be slightly thick but not too thick.

Paasi paruppu masiyal

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