Paruppu urundai kuzhambu rasam poriyal

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Firstly, Soak channa dal and toor dal for at least one hour in hot water

Also soak dal for rasam separately

Quick 1-hour weekday lunch

Pressure cook rasam dal and rice in two cooker seperator
Drain the water in the soaked dal and grind with red chilli into a coarse mixture
Furthermore, steam the lentils for kuzhambu
Use tamarind paste and prepare kuzhambu
Cook carrot and beans in a separate cooker and release the pressure immediately. Alternatively, you can also microwave the vegetables
Prepare poriyal
Use tamarind paste and prepare rasam

Click on the image for the recipe link