Neer Paruppu / Watery Dhal Curry

This Curry is commonly said as Neer paruppu is very easy to prepare and those who suffer from any digestion related problems, this is a very perfect curry to have.

This recipe is actually prepared for digestion or anybody else suffering from fever. This Dhal curry is in diluted consistency and is easily digestible. In my childhood days my Mom usually prepares this curry on Monday. Because on Sunday we would have gone through a heavy meal and dinner by intake of Non-Veg recipes. So the next day recipes should be lighter and digestible. In case of fever also she will prepare this curry. That time it will be in great taste for our tongues. So I follow this recipe in my family also. 

Ingredients:

• Dhal - 1/2 cup
• Small Onion - 4 nos
• Tomato - 1/2
• Jeera/cumin - 1 tsp
• Coriander seeds - 1/4 tsp
• Garlic - 2 pods
• Turmeric - 1/4 tsp
• Green/Red chillies - 1 or 2 as per size
• Curry leaves - 1 sprig
• Oil  - 1 tbsp
• Coriander leaves 
• Salt as per taste

Method: 

Soak Dhal in water for about half an hour or more. Take it to a pressure pan.

Add all the Ingredients to the pressure cooker except green chilli. Crush the coriander seeds and chop the garlic pods and add along with it. Add water till the floating level of the dhal and close the lid. Wait for 3 whistles. Now the Dhal is completely cooked. 

Take another pan add oil, onion, curry leaves, green chilli, salt and the cooked dhal and add more water to cook for some more minutes. 

Now the raw smell has completely left. Check for salt and the curry consistency should be diluted. It should be in rasam consistency. Finally garnish with coriander leaves.

This Dhal curry goes well with rice and Dosas.