Monday, January 19, 2015

Mochai Paruppu Masiyal | மொச்சை பருப்பு மசியல் | Mashed Val Dal

Mochai Paruppu |Val Dal is widely used as a food crop throughout the tropics, especially in Africa, India and Indonesia. Like other lentils, it also has good source of protein and dietary fiber. This dal cooks quicker than most lentils and has very slightly bitter flavor. 

Do check the other masiyal recipes which I have already posted -  Pasiparuppu Masiyal, Kollu Paruppu Masiyal, Simple Dal, Keerai Masiyal, Methi Dal

Ingredients :-
 Mochai Paruppu    ¼ cup
 Onion (finely chopped)    ½ 
 Tomato (finely chopped)   1 
 Chilli powder   1 tsp 
 Turmeric powder   ¼ tsp
 Hing   pinch 
 Mustard  ¼ tsp
 Curry leaves   few
 Castor Oil    ¼ tsp
 Cooking Oil   1 tsp
 Salt  to taste

Method :-
1). Heat a tsp of oil in a pressure cooker and add mustard. Once mustard splutters, add onion, curry leaves and saute till it turns translucent. Then add hing and give a quick stir. 
2). Add tomatoes and saute till it turns mushy. Then add turmeric powder, salt, chilli powder and saute.
3). Add mochai paruppu along with water and castor oil. Close the lid and cook for 2 whistles or until soft. Open the lid an mash the dal with the laddle/masher.
Mochai Paruppu Masiyal is ready. I served it with spicy Avarakkai Poriyal

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Related Posts :-

Click here for more :- Masiyal Recipes 
Click here for more :- Mochai Paruppu Recipes
Click here for more :- Rice Accompaniments


( 1 ) Soak the val dal overnight in water. Heat oil for seasoning in a kadhai. Add omum, asafoetida, turmeric powder, red chilli powder and dal. Add enough water to it. Add a little soda. Mix well. Let it simmer for a few minutes. ( 2 ) Add sugar and salt. Cook it on a low flame. Do not stir too frequently or the dal will break. Note : Garlic paste may be added if desired. Additional warm water may be added if necessary. - See more at:

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