Paruppu Masiyal (South Indian style Moong Dal)

If it is Dal fry for the Hindi speaking folks , then for us Thamizh Speaking folks it is Paruppu Masiyal. One of the best comfort foods , simple ,easy and takes less than 30 minutes to prepare. In karnataka they call this as “Hesaru Belley Thovey”. A slight variation is they add lemon juice ,instead in the masiyal we use Tamarind extract.


Take tamarind in the size of a small amla / gooseberry. I use black tamarind which is at least 6 months old. Soak it in lukewarm water for 10 minutes. This method will make it easy to take the extract.

Take about 2 cups ( 1 cup = 200 g) of moong dal / Paasi paruppu / hesaru belley , pressure cook this up to 4 whistles or if cooking in microwave then cook it for 16 minutes in power high.

Finely chop two green chillies and curry leaves , also finely chop coriander leaves for garnishing.


  • Cuisine: south indian
  • Yield: 5 helping
  • Course or type: main course
  • Preparation Time: 15
  • Difficulty: easy
  • Cooking Time: 10


cooked Moong Dal
tamarind extract
sea salt
2 green chillies
curry leaves
4 tbsps sesame oil
1 tsp mustard seeds
1 compounded asafoetida pellet
1 tbsp fenugreek seeds
3 dry red chillies


  1. Make the above mentioned Pre requisites ready , it’ll take about 15 minues to make them ready.
  2. Take a kadaai , keep it on medium heat. Add sesame oil and get the tempering ready.
  3. First add the compounded asafoetida , then crackle the mustard seeds along with fenugreek seeds and dry red chillies. Later add the chopped green chillies and curry leaves.
  4. Now add in the tamarind extract to this and allow it to boil until the raw smell goes. Add required amount of salt.
  5. Now add in the cooked moong dal to this and mix. Allow this to steep in medium heat for 5 minutes.Take  it off the heat and serve it hot with plain rice.


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