Paruppu Sevai | Lentil Rice Noodles

Paruppu Sevai served in a round bowl with a spoon in it

Paruppu Sevai | Lentil Rice Noodles

Paruppu Sevai recipe is made with rice sevai/Idiyappam (Indian rice noodles) and lentils. This Sevai Upma is a healthy, delicious, and vegan snack from South Indian cuisine.

Course Breakfast, Main Course, Snack

Cuisine Indian, South Indian

Prep Time 10

Cook Time 40

Soaking time 1

Servings people

Calories 300.31kcal

Author Priya Lakshminarayan

Equipment

1 steamer
1 pan

Ingredients

1 cup tur dal
250 gms instant rice noodles
5-6 dried red chillies
½ teaspoon asafoetida
salt
¼ cup water
1 tablespoon oil
2 teaspoon mustard seeds
1 tablespoon urad dal
4-5 curry leaves
⅓ cup chopped cilantro

Instructions

Rinse and then soak the tur dal in water for an hour at least.
Meanwhile, boil the instant sevai as per the instructions on the packet. Strain and keep them aside for now. Stick to the cooking instructions else it will become soggy.
I prefer to spread it out onto a large tray to prevent them from sticking to one another.
Drain the water and transfer the tur dal to a blender jar along with dried red chillies, salt, and asafoetida.
Grind to a coarse paste by gradually adding water.
Then divide them into equal portions and steam them. I use an Idli Cooker for this. I fill each mold with the mixture and then steam it for 10-12 minutes.
Allow the steamer to cool down completely before opening the lid.
Demold them. Wait for them to cool down completely. You can also leave it in the fridge for 10-15 minutes.
Then crumble each piece using your fingers. You can also quickly pulse it in the mixer grinder. Transfer to a bowl and keep it aside.
Heat oil in a pot or pan. Temper mustard seeds. Once they begin to crackle, add urad dal. Once they begin to turn golden, add chopped curry leaves and fry for 30 seconds.
Then add the crumbled lentil mix to the pan. Mix it well and continue to fry the steamed lentil mixture for 3-4 minutes till they break even more. Keep flame on medium.
Now add the cooked sevai/rice noodles to the pan. Mix them all together and cook it for another 2 minutes. Add some oil if required. Check and add salt as required.
Garnish with chopped cilantro, mix and take the pan off the flame. You can also garnish it with fresh coconut if you like.

Notes

While I have not tried it, you can swap these rice noodles with any other pasta variety and make this recipe. Instead of tur dal, you can also use urad dal, moong dal, or mix in some chana dal.

Do not overcook the sevai else it will become soggy. Stick to the cooking instructions and cool them completely.

To check if the lentils are properly steamed, insert a toothpick and check. If it is sticky steam for a few more minutes. Add some peanuts or cashews along with the curry leaves to give it a crunch.

Nutrition