paruppu

Paruppu is the Tamil term for lentils or pulses, and in Tamil Nadu kitchens it refers to dried pulses that are split and used as the base for dal-based dishes. The most common varieties described as paruppu include toor dal (split pigeon peas), moong dal (split mung beans), and chana dal (split chickpeas). The exact usage can vary by region and household.

In cooking, paruppu is typically rinsed and boiled until soft, then seasoned with ingredients such as mustard seeds, cumin, curry leaves, and sometimes garlic, onions, or tomatoes. It forms the base of paruppu curry (a lentil-based curry) and can be ground into a coarse paste for paruppu usili, where it is fried with vegetables. Paruppu payasam is a traditional dessert made with moong dal, often prepared with jaggery or sugar, coconut milk, and ghee. Dried paruppu is also used in preparations like sambar and various kuzhambu, as well as lentil-based crisps.

Nutritionally, lentils are a primary plant-based protein source in Indian vegetarian diets and provide fiber, iron, and folate. They are commonly cooked with rice as a staple meal or served as a side with curries and vegetables.

Cultural context: The term paruppu is widely used among Tamil-speaking communities to refer to lentils in general and appears in many traditional dishes and festive preparations, including sundal varieties during Navaratri.