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.

Mix well.

Let this boil for a minute.

Switch off the flame.

Serve paruppu kadaiyal with plain rice.

This goes well with chapati and poori too.