What is paruvu?

Paruvu (பருப்பு)

Paruvu, also known as Daal or Dal, is a staple food in many South Asian countries, particularly in India, Pakistan, Nepal, Sri Lanka, and Bangladesh. It refers to dried, split pulses, which include lentils, peas, and beans. Parupu is a rich source of protein, fiber, and essential nutrients, making it a vital part of vegetarian and vegan diets.

Key aspects of Paruvu include:

• Types of Parupu: There are numerous types of parupu, each with unique flavors, textures, and nutritional profiles. Common varieties include:
  • Toor Daal (split pigeon peas)
  • Moong Daal (split mung beans)
  • Urad Daal (split black lentils)
  • Masoor Daal (split red lentils)
  • Chana Daal (split chickpeas)
• Nutritional Value: Parupu is highly nutritious. It is an excellent source of:
  • Protein: Crucial for muscle building and repair.
  • Fiber: Aids digestion and promotes satiety.
  • Iron: Important for red blood cell production.
  • Folate: Essential for cell growth and development.
  • Other Micronutrients: Including potassium, magnesium, and zinc.
• Culinary Uses: Parupu is incredibly versatile in cooking. It can be used to prepare:
  • Daal Curry: A flavorful lentil-based stew often served with rice or roti.
  • Soups: Parupu can be added to soups to increase protein and fiber content.
  • Side Dishes: Used in various side dishes to complement main courses.
  • Snacks: Some parupu varieties are used in making snacks like vadas and dosas.
• Preparation: Before cooking, parupu is typically rinsed and soaked. Soaking helps to reduce cooking time and improve digestibility. It is then cooked by boiling, simmering, or pressure cooking until it reaches the desired consistency. Common methods include using a Pressure Cooker or Slow Cooker
• Cultural Significance: Parupu holds significant cultural importance in South Asian cuisine and is often served during festivals, ceremonies, and daily meals.