About Dhal/ Paruppu :
Dal or Parippu (also spelled dahl, dhal, or daal) (Nepaliदाल daal Hindi दाल dāl, Bengali ডাল dāl, Kannada ಬೇಳೆ bēḷe, Malayalamപരിപ്പ് parippu, Marathi डाळ ḍāḷ, Tamil பருப்பு paruppu, Telugu పప్పు pappu, dāl, Urdu دال) is a preparation of pulses (dried beans, lentils etc.) which have been stripped of their outer hulls and split. It also refers to the thick, spicy stew prepared therefrom, a mainstay of Nepali, Indian, Pakistani, and Bangladeshi cuisine. It is regularly eaten with rice and vegetables in Southern India, and with both rice and roti (wheat-based flat bread) throughout Northern India & Pakistan. Dal is a mainstay in South Asian vegetarian cooking, since it provides the requisite proteins for a balanced diet. Sri Lankan cooking of dal resembles that of southern Indian dishes.
In South India, dal is primarily used to make the dish called sambar. The word dāl derives from the Sanskrit verbal root dal- 'to split'.Sambar is a spicy soup of toor dal and vegetables and is cooked with tamarind (high in iron), turmeric (natural antiseptic to prevent stomach irritation), asafoetida (anti-gas) and some vegetable. The choice of vegetables affects the taste of the dal. It is eaten with rice and rice dishes.
Tadka or tarka (also known as chaunk or baghar) consists of various spices or other flavorings fried in a small amount of oil. The ingredients in the tadka for each variety of dal vary by region and individual tastes, but common tadka combinations include cumin, chilli powder [cayenne powder], and onion or mustard seeds and garlic. In some recipes, ginger, tamarind, unripe mango, purslane, or other ingredients are added while cooking the dal, often to impart a sour flavor. Some preparations also call for mashing the cooked dal a bit with a hand masher or suitable rolling pin.
Other common tadka ingredients include asafoetida, fresh or dried chili pods, cilantro and garam masala. The raw spices are fried for a few seconds in the hot oil first, and then the remaining ingredients are added. The garlic is typically only fried for a minute or two, but the onion is fried for 10 minutes or until browned. The tadka, or spice-infused oil, is poured over the cooked dal and served with bread or over Basmati rice.
All of the pulses listed above can be used with this method to make the variety of different dals eaten across the region.
To Cook Dhal:Thuvar Dhal / Masoor Dhal - 1/2 cup
Turmeric Pd - 1 tsp
Hing / Asafoetida - a pinch
Water - 1 1/2 cup
For Tadka:Oil / Ghee - 1 tbsp
Mustard Seeds - 1 tbsp
Curry Leaf - 2 Sprig
Salt - 1/2 tsp (dhal will become salty with little amount of salt ,so add little little salt by doing a repeated taste check)
1.Pressure cook dhal with listed ingredients for 5 whistles,and let the steam release on its own ,then open lid .
2.In a kadai ,add oil / ghee ,once its hot add mustard seeds ,once they splutter then add curry leaf .Add this entire content to cooked dhal and add salt.
3.Serve it with hot rice and ghee.