Simple Lunches - 14 - Paasi Paruppu - Moong Dal (Simply seasoned Moong Lentils)

What a difference a few days can make! It was only a few days ago I was reveling in the jubilation of participating in the American Democratic process but today I long for the sights and sound of home.

I was browsing through Bri's Figs With Bri after reading Bri's husband Marc's moving farewell. I only wish I had known her earlier. She comes across as a warm, vibrant personality, full of life making it all the more hard to accept the news.

One of the blog posts I came across was Gourmet's Diary of a Foodie through which I landed on this episode Southern India: The Spice of Life. Watching the episode was what bought on the bout of longing for home.

The other most everyday scene that makes me feel this way is that early morning hour when it is still dark and each house has a newspaper on their driveway. The lights are gently flickering and the sun is just about to peep over the horizon.

What better way to banish those thoughts, than to cook up simple comfortable everyday food. Food is one connection that is hard to severe. The smells and tastes wafting from these simple dishes almost always succeeds in making everyone happy.

Uppu Paruppu (Paasi Paruppu), Vendaikkai Pulikulambu(okra in Tamarind sauce, squash poriyal (Butternut squash Stirfry)

This is a typical lunch in many a Kongu household. The meal would also include rasam and Yogurt.

Paasi Paruppu (split moong dal with simple spices)

Ingredients
1. 1/2 Cup of Split Moong dal with skin (slightly roasted), toor dal or masoor dal (with 1 1/2 cups of water so the dal is cooked nice and mushy)
2. 3 green chilies slit
3. Seasoning: Currly leaves, mustard seeds
4. 1/2 tsp of ghee

Method
1. Pressure cook the moong dal or alternatively use an earthenware pot to cook the dal.
2. In a pan heat the ghee, add the seasonings, when the mustard seeds splutter add the green chilies and saute for a minute.
3. Pour the dal (no water is required unless you require it watery).
4. Add salt and mix, switch the heat off in a minute.

Serve over rice with dash of ghee and Vendaikkai Pulikulambu and a squash poriyal on the side.