Basic Tamil Paruppu (Slow Cooker)

Name: Basic Tamil Paruppu (Slow Cooker)
Prep time: 260 min
Total time: 260 min
Yield: 4 servings
Cuisine: South Indian (Tamil)
Ingredients: 1 cup toor dal; 3.5 cup water; 2 piece tomato; 1 piece onion; 4 clove garlic; 0.5 tsp turmeric powder; 1 tsp salt; 2 tbsp vegetable oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 2 piece dried red chilli; 10 piece curry leaves; 0.13 tsp asafoetida (hing); 2 tbsp fresh cilantro

South Indian (Tamil) · 260 mins

Classic Tamil toor dal with tomato, onion, garlic, and simple tempering adapted for the slow cooker.

A By Anne

Servings

1 cup toor dal
3.5 cup water
2 piece tomato
1 piece onion
4 clove garlic
0.5 tsp turmeric powder
1 tsp salt
2 tbsp vegetable oil
0.5 tsp mustard seeds
0.5 tsp cumin seeds
2 piece dried red chilli
10 piece curry leaves
0.13 tsp asafoetida (hing)
2 tbsp fresh cilantro

Calories

352 kcal

Protein

15g

Carbs

48g

Fat

11g

Fiber

Sugar

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Prep

1. Rinse the toor dal in several changes of water until the water runs mostly clear, then drain well.

1 cup toor dal, 3.5 cup water
2. Finely chop the onion, tomatoes, garlic, and fresh cilantro. Tear the curry leaves from the stem.

2 piece tomato, 1 piece onion, 4 clove garlic, 10 piece curry leaves, 2 tbsp fresh cilantro
Slow Cooker Dal

3. Add the rinsed toor dal to the slow cooker along with the chopped onion, tomatoes, garlic, turmeric powder, and salt.

0.5 tsp turmeric powder, 1 tsp salt
4. Pour water into the slow cooker and stir everything together well.
5. Cover and cook on high for 3.5 to 4 hours, or on low for 7 to 8 hours, until the dal is very soft and mashable.
6. Once the dal is cooked, use the back of a ladle or a whisk to lightly mash it to a creamy consistency. Adjust salt to taste and keep the slow cooker on warm.
Tempering

7. Heat vegetable oil in a small pan over medium heat. When hot, add mustard seeds and let them splutter.

2 tbsp vegetable oil, 0.5 tsp mustard seeds
8. Add cumin seeds and dried red chilli to the pan and fry for about 20 to 30 seconds until aromatic but not burnt.

0.5 tsp cumin seeds, 2 piece dried red chilli
9. Add curry leaves carefully, as they may splutter, then sprinkle in the asafoetida and fry for 10 seconds.

0.1 tsp asafoetida (hing)
Finish & Serve

10. Immediately pour the hot tempering over the cooked dal in the slow cooker and stir well to combine.
11. Sprinkle chopped fresh cilantro over the dal and serve hot with steamed rice or chapati.

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