Moong Dal Salad (Paruppu-Kaikari Kuttu)

Pasiparuppu Herbal Salad – Raw, Real, and Rooted in Tradition

In our fast-paced world, there’s something deeply grounding about returning to recipes that require no flame—just fresh ingredients, simple preparation, and ancestral wisdom. This Pasiparuppu Salad, made with soaked moong dhal and raw vegetables, is one such dish—light, cooling, and deeply nourishing.

It’s part of the fire-free Siddha retreat tradition, long practised by Tamils for its healing and balancing qualities. When my dear varsity junior, Sivajothi Arnasalam, shared this recipe from her treasured collection, I knew it would be special. And it was—refreshing, full of texture, and bursting with taste. With every mouthful, you experience the six tastes (aru suvai) that Tamil food philosophy is built upon, making it a dish that doesn’t just feed—it restores.

Ingredient:

 

Pasiparuppu (moong dhal)- 1 cup

Shredded Cucumber -1/2 cup

Shredded Manggo (unripe)- 1/2 cup

Shredded coconut - 1/2 cup

Shredded cabbage- 1/2 cup

Chopped coriander leaves and Curry leaves-1/2 cup

Shredded ginger- 5 teaspoon

Lemon juice -5 teaspoon

Salt to taste 

 

Method:

1. Soak the pasiparuppu (moong dhal) for at least 1 hour (I soaked mine overnight for extra softness and easier digestion).

2. Drain and sieve the soaked dhal thoroughly.

3. In a large bowl, combine the moong dhal with all the other ingredients: shredded vegetables, herbs, ginger, lemon juice, and salt.

4. Toss gently and serve immediately.

 

Light, Living, and Wholesome

This is more than just a salad—it’s a living dish, prepared without fire, yet bursting with flavour, texture, and medicinal properties. The moong dhal cools and strengthens the digestive system; the raw mango and lemon bring brightness and balance; the ginger and herbs spark warmth and aroma.

Whether served as part of a Siddha-inspired detox, a light summer meal, or a mindful side dish, this salad is a celebration of how our Tamil ancestors understood the body, food, and nature in complete harmony.

A heartfelt thanks again to Sivajothi Arnasalam for sharing this gem. It’s a recipe that reminds us that healing can be delicious, and tradition can be refreshing.