Paruppu (Chadam)

Volume

Enough for 4 people's chadam.

Ingredients

- 1 kinnam of toor daal
- 3x volume of water (=450ml)
- 2tsp salt
- 1tsp turmeric
- 4 tbsp ghee

Other Requirements

Pressure cooker

Steps to Prepare

1. Cook Paruppu

  1. Fill the pressure cooker with 1 inch of water (drinking water).

  2. Take 1 kinnam of paruppu and clean with drinking water. Once the water from the daal is no longer dirty, place the daal inside a container. The container should fit into the pressure cooker, and should be able to hold 4x the volume of the daal.
  3. Add the water to the daal.

  4. Close the container with a plate/lid.

  5. Close the pressure cooker and set it on the stove. Leave the flame on high.
  6. Wait for 2 hisses (~20 minutes) and switch off the flame. Allow the pressure cooker to sit for another 10 minutes (with the flame off on low).
  7. Lift the weight a few times (carefully). Once steam no longer comes out of the nozzle when the weight is lifted, the pressure cooker can be opened.

  8. Now add 1 tsp of turmeric and 2 tsp of salt. Then mix and mash the daal. Taste the daal and add more salt if need be.

  9. Take the paruppu out of the vessel, and add it to another container. Add 2 4bsp of ghee to it and mix well.

  10. Apply the paruppu paste to the required volume of rice (in smaller groups of rice for 1 or 2 people at a time). Mix well so that all of the rice becomes a pale yellow.