Paruppu Thanni (Dal Water) Masala is a traditional South Indian comfort food that’s both nourishing and tasty. I learned this recipe from my grandmother, who would make it whenever someone in the family felt under the weather. The magic lies in how simple ingredients like dal, onions, and tomatoes come together with spices to create something so warming and delicious.
About the Recipe
This recipe turns the often-discarded dal water into something special. It’s light on the stomach but big on taste. The roasted tomatoes and ground onions create a rich base, while the spices add layers of flavor. It’s perfect for those days when you want something light yet satisfying.
Why You’ll Love This Recipe
This recipe is a winner for several reasons. First, it’s super easy to make with basic pantry ingredients. The combination of roasted tomatoes and freshly ground spices creates amazing depth of flavor. It’s also very forgiving – you can adjust the spices to your taste. Best of all, it’s healthy and light while being incredibly satisfying.
Cooking Tips
– Don’t skip roasting the tomatoes – it adds wonderful smoky flavor
– Cook the dal until really soft for the best results
– Let the onions turn golden brown for better taste
– Adjust the water quantity to get your preferred consistency
– Fresh curry leaves make a big difference
Serving and Storing Suggestions
Serves 4 people. Total prep time: 45 minutes. Serve hot with chapati or idli. Stores well in the fridge for up to 2 days – just reheat and add a squeeze of fresh lemon before serving. Add some extra hot water while reheating if it thickens too much.
Similar Recipes
- Rasam (South Indian Pepper Soup)
- Mixed Dal Soup
- Tomato Shorba
Nutrient Benefits
Bengal gram dal is high in protein and fiber. The combination of spices like cumin and fennel aids digestion. Tomatoes provide vitamin C and antioxidants, while curry leaves are rich in minerals. This light yet nutritious dish is perfect for maintaining good gut health.
Paruppu Thanni (Dal Water) Masala
Ingredients
- 100 gms Bengal Gram Dal
- 2 Onions (sliced)
- 1 tsp Ginger Garlic Paste
- 2 Tomato
- 2 Green Chillies (chopped)
- 1 tsp Saunf
- 1 tsp Cumin Seeds
- 3 tsp Lemon Juice
- 1 tsp Red Chilli Powder
- 2 tsp Coriander Powder
- 3 tsp Curry Powder
- Curry Leavs (few)
- Coriander Leaves (few)
- 1/4 tsp Turmeric Powder
- Oil as required
- Salt as per taste
Instructions
- Add turmeric powder to dal and pressure cook till soft.
- Reserve the dal water.
- Heat oil in a pan.
- Saute the onions till golden.
- Transfer to a mixer jar and add a little water.
- Grind to a smooth paste.
- Roast the tomatoes over an open flame till the skins become charred.
- Grind this to a smooth paste and keep aside.
- Heat oil in a pan over medium flame.
- Add saunf, cumin seeds, curry leaves, ginger garlic paste and green chillies.
- Stir-fry for a minute.
- Add the ground onion-tomato paste, red chilli powder, coriander powder and curry powder.
- Add salt and pour the dal water.
- Bring to a boil.
- Add some of the cooked dal, coriander leaves and stir.
- Remove and add lemon juice.
- Mix well.
- Serve hot with chapati or idli.
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Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Yes. Cook the dal in a pot until soft, but it will take longer (about 45-60 minutes). Keep checking and adding water if needed.
Is this recipe spicy?
The spice level is moderate but easily adjustable. Reduce or increase green chilies and red chili powder to suit your taste.
Can I use other types of dal?
While Bengal gram dal works best, you can use yellow moong dal or toor dal. The taste will be slightly different but still good.
