Wash and pressure cook ½ cup toor dal with enough water. Add ½ tsp turmeric powder and a pinch of asafoetida, while cooking.
Pressure cook for 3-4 whistles.
Once done, mash it well and add ¾ cup – 1 cup of water to adjust the consistency.
In a pan add ghee and add the mustard seeds.
Add finely chopped green chilis, a pinch of asafoedita, thinly sliced onions, curry leaves, and 1 red chili.
Saute it till the onions become translucent.
Add the cooked dal to this now.
Let this boil for a minute.
Switch off the flame.
Serve paruppu kadaiyal with plain rice.
This goes well with chapati and poori too.