To begin making the Sadya Parippu recipe, pressure cook the split pigeon pea or toor dal in two cups of water along with the pearl onions, garlic, ginger, green chillies, a few curry leaves, a pinch of salt. See video recipe of how to cook lentils in a pressure cooker

Once the pressure is released in the cooker, and mash the lentils lightly with a masher. Check the salt levels and add more if required. 

Now, add in the fresh coconut oil or ghee and the curry leaves to the dal. Cover this and simmer on low heat for about 5 minutes.

Serve the steaming hot Sadya Parippu with rice, a drop of ghee and crispy pappadams.

Note:

This dish uses split pigeon peas, which do not require much water for cooking. 

On the other hand, if you are using green gram lentils or moong dal, make sure you add at least 1 and 1/2 cups of water for 1/2 cup of the lentils, to ensure the lentils are cooked well and are also the right consistency.

Adding garlic and pearl onions is important but not mandatory. Parippu prepared for sadya can make do without these ingredients.

The dish needs to be of semi-thick consistency. Therefore adjust the cooking accordingly.

Winter melon, ash gourd or yellow cucumber cubes can also be added to the cooked dal or placed in the dal before cooking. These vegetables make the dish nutritious and healthy.

Serve Sadya Parippu along with Steamed Rice and Elai Vadam for a weekday meal.