1001 Paruppu Masiyal ( Mashed South Indian Lentil curry)

Click the image to view and print the cookbook. This cookbook lists variations of the following mashed lentil curries.

 0.:  Tuvaram paruppu kadayal

1.:  Paasi paruppu Masiyal

2.:  Mysore paruppu masiyal

3.:  Sprouted mashed dal

4.:  Fresh Lentils

5.:  Paasi Payaru

6.:  Kollu Masiyal

7.:  Kadalai Paruppu masiyal

8.:  Ulundu Masiyal

 Paruppu Kadayal or mashed lentil curries are very popular in western Tamilnadu ( Kongunadu). In other parts of Tamilnadu, they are called as Paruppu Masiyal and are usually served as the first course in a traditional meal. Paruppu masiyal, kulambu and yogurt with rice would be a typical lunch in many Kongunadu households. Lentils cook fast and the above recipes are idiot proof.  An extra special recipe uses sprouted lentils, which do not require pre soaking and have a sweeter taste than dry lentils. A huge variety of fresh lentils are available in South India, and all can be cooked into Masiyals.

 Plain boiled lentils (usually tuvar dal & Split mung dal) are eaten across the south as Parippu in Kerala and Paruppu in Tamilnadu. These are eaten mixed with hot cooked rice and a bit of ghee, accompanied by a pickle. When flavoured by fried spices, they become the Dali thove of Karnataka, the Pappu of Andhra or the Dal fry of the North India. Urad dal and Rajma ( red kidney beans), not so commonly used in the south India,  are popular in  North India, and are cooked into the delicious Maa Ki Dal and Rajma. Red kidney beans are also a Mexican favourite, and are served as refried beans and Taco fillings. Almost any pea / bean / lentil can be boiled and pureed. In the west, The lentil puree is served mixed with butter / grated cheese accompanied by a salad. For a velvetty puree, mash the lentils and press them through a sieve.