Parpu saaru is a form of dal (in South India), it can be slightly watery if it is to be eaten with rice. Depending on your taste, many different ingredients can be added to this dish. I dread this dish when on Himalayan treks, where it tastes of just salt, back home i welcome it, This dish reminds me of my loving husband, as it was his favorite…. It is simple, low on calories, easy to make and feels like a warm hug !

Category : Indian dish

INGREDIENTS

Tur dal (or orange dal or a mix of both) : 1/2 measure (~125 g)

Green chillies : 4-5 or to taste, diced

Cumin/Jeera : 1/2 tsp

Black Pepper corns : a pinch

Turmeric : 1/2 tsp

Ginger : few slices (optional)

Curry leaves : few

Coriander leaves : diced

Oil : 1 tbsp

Mustard seeds : a dash

METHOD

Pressure cook dal in water to 1-2 whistles.
Prepare seasoning in heated oil with mustard seeds, then add cumin, pepper, green chillies (close with a lid, as it may sputter), ginger slices and curry leaves .
When done add turmeric and then add cooked dal, salt, coriander leaves and salt and boil for few min. Parpu Saaru is ready ! This goes well with any side dish or papad and pickle

Preparation Time : ~30 min

VARIATIONs:

This could be prepared in different ways. One variation that we like is to make the seasoning with the following ingredients:

Onion : 1 medium, diced

Green chillies : 2-3 sliced

Tomato : 1 medium, diced

Red chilli powder : to taste

Garam Masala powder : a dash

Coriander leaves : diced

Additional INFORMATION

Vegan Friendly - YES
Gluten Free - YES

CALORIEs :

1 cup is equal to ~200 calories

NUTRITIVE VALUE :

100 g of tur dal contains ~ 345 calories, 9.9% moisture, 19.5 g protein, 1.3 g fat, 65.5 g carbohydrate, 1.3 g fiber, 161 mg Ca, 285 mg P, 15.0 mg Fe, 55 mg b-carotene equivalent, 0.72 mg thiamine, 0.14 mg riboflavin, and 2.9 mg niacin.

HEALTH BENEFITS

This dish is low in oil and rich in protein and fiber from the dal. Lentils are the major source of protein in vegetarian diet. Lentils support heart health, pregnancy, cancer prevention, fighting fatigue, digestion and satiety.

ORIGIN

Lentils is a common name for red, brown, black, green gram and horse gram varieties and they belong to the legume family.

Pigeon pea (Cajanus cajan or Atylosia cajan), also known as red gram or tur dal, is most likely native to India, pigeon pea was taken to Africa where different strains were developed. Its cultivation can be traced back more than 3,500 years. It spread to the new world in post-Columbian times.

WATER FOOTPRINT (is litres of water needed to produce the food) :

Pulses require ~4000 L/Kg

UPCYCLE TIP

If you have left over parpu saaru or any other sambar, you could add it while making Bisibele bhath. You could add tomato puree and convert it in to rasam, tastes great, try it.

General TIPS

When I make vegetable curry or sambar, I usually cook excess dal and refrigerate the excess amount so that Parpu Saaru can be prepared in a jiffy another day. This saves time and also fuel for cooking dal separately again. Not to mention the water and effort and soap saved in cleaning the cooker …. Well I can’t stop thinking about wastage, pollution and carbon footprint in every act of mine !!

DID you know ?

Cajanus cajan or pigeon pea is also known as toor, red gram, Congo pea, no-eye pea, kadios, and tropical green pea, Some say it is called pigeon pea as the seeds were used to feed pigeons

references

https://www.hort.purdue.edu/newcrop/duke_energy/Cajanus_cajun.html

https://www.medicalnewstoday.com/articles/297638#nutrition