Toasted bread paruppu usli

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

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  • 3 slices - Bread
  • 1/8 cup - Toor dal (split pigeon peas)
  • 1/8 cup - channa Dal (Bengal gram)
  • 1 - Red chilli
  • 1 - Green chilli
  • Few - Curry leaves
  • 1 tbsp - Oil
  • 1/4 tsp - Mustard seeds
  • 1/4 tsp - Asafoetida
  • 1 tsp - Urad dal (split and husked black gram)
  • Salt to taste.

How to Make Toasted bread paruppu usli

  • Soak the toor and channa dals together in enough water to cover the dals along with the red chilli for an hour and grind with minimal water into a coarse batter.
  • Add salt and steam it for 10-15 minutes till it forms a nice dry and lumpy cake or microwave for 2-3 minutes in 30 second bursts, mixing well each time till it starts to look a bit dry.
  • Break into smaller lumps once cool.
  • Toast bread till crisp and break into tiny bits.
  • Alternatively, finely chop bread slices and roast till crisp with some butter or clarified butter.
  • Heat oil and add mustard seeds.
  • When mustard stops popping, add urad dal (if you are using it).
  • Add asafoetida, curry leaves and green chilli (slit through the middle) once the urad dal starts turning golden brown.
  • Add lentil crumble.
  • Mix well and scrape at the bottom of the pan every other minute, else it will brown too much.
  • Add bread bits and toss well.
  • Cook for a few minutes till lentil crumble mixes well with bread.
  • Serve topped with chopped onions and tomatoes (optional).
  • Recipe courtesy: foodiliciousnan