Pepper Dal – Milagu Paruppu for cold and flu

Recipe for pepper dal. Moong dal tempered with freshly ground black pepper and spices. Very comforting for cold and flu. Recipe with step by step pictures.

Its the falling sick season here in Bangalore and my husband has been down with a severe sore throat. I made this dal and he thoroughly enjoyed it. The dal loaded with pepper and turmeric is so comforting to eat with rice or idli. The little addition of fennel seeds adds a nice flavor to the curry. I served the dal with soft uttappams. Add extra pepper to the dal just before serving. Here is how to do pepper dal.

Boil the moong dal with 1.5 cups of water in a pressure cooker for 4 whistles. Let the pressure from the pressure cooker settle on its own. Set aside to cool. Grind fresh black pepper. Set aside.

Heat sesame oil (Indian gingely oil) in a pan. Add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Add in the onions and saute for couple of minutes.

Add in the chopped tomatoes, salt and finely chopped curry leaves. I like to chop the curry leaves and add it to the curry so folks at home will eat it. If added whole, it always goes to the side of the plate. Saute for five minutes. Add in the freshly ground black pepper, turmeric and coriander powder. Saute for a minute.

Add in 1.5 cups of water and simmer the curry for 10 minutes on a low flame.

Add in the cooked dal and simmer for a minute more.

You can serve this dal with idli or dosa. It even tasted good with rice. The warm pepper in the dal is so comforting for the cold.

3.0 from 1 reviews

Pepper Dal - Milagu Paruppu for cold and flu

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

Recipe for pepper dal. Moong dal tempered with freshly ground black pepper and spices. Very comforting for cold and flu.

Author: Kannamma - Suguna Vinodh

Recipe type: side dish

Cuisine: Tamilnadu

Serves: 3-4 servings

Ingredients

• ¼ cup moong dal
• 2 teaspoon sesame oil (Indian gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• ¼ teaspoon cumin seeds
• 1 onion, finely chopped (roughly about ½ cup)
• 2 tomatoes, chopped
• 1 sprig curry leaves, chopped
• 2 teaspoon fresh black pepper powder
• ¼ teaspoon turmeric powder
• ¼ teaspoon coriander powder

Instructions

1. Boil the moong dal with 1.5 cups of water in a pressure cooker for 4 whistles. Let the pressure from the pressure cooker settle on its own.
2. Heat sesame oil (Indian gingely oil) in a pan. Add in the mustard seeds, cumin seeds and fennel seeds. Let the mustard seeds splutter. Add in the onions and saute for couple of minutes.
3. Add in the chopped tomatoes, salt and finely chopped curry leaves. Saute for five minutes.
4. Add in the freshly ground black pepper, turmeric and coriander powder. Saute for a minute.
5. Add in 1.5 cups of water and simmer the curry for 10 minutes on a low flame.
6. Add in the cooked dal and simmer for a minute more.
7. Serve hot!

3.5.3226