Ingredients
TO CRUSH:
- Green chillies – 4
- Cumin seeds – 1 tsp
- Garlic – 4 cloves
PRESSURE COOK:
- Toor dal / Thuvaram Paruppu – 1/2 cup
- Water – 1 1/2 cup
- Big tomato – 1
- Onion – 1/2 cup
- Big brinjal – 1
- Turmeric powder – a pinch
PARUPPU KUZHAMBU:
- Thin tamarind water – 1/3 cup
- Water – as needed
- Salt – to taste
- Coconut – 1/3 cup
To Temper:
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Small onions
- Curry leaves – 1 sprig
- Coconut oil – 1 tbsp
- Asafoetida – a pinch
Instructions
- ️Crush cumin seeds, garlic, and green chillies.
- ️ Add to a pressure cooker along with the ingredients under “Pressure Cook.” Cook for 5 whistles;️ Mash well.
- ️ Add tamarind water, water, salt, and coconut. Bring to a rolling boil for 5–6 minutes.
- ️ Temper mustard seeds and urad dal in coconut oil.
- ️ Add red chillies, curry leaves, and small onions. Sauté well.
- ️ Add asafoetida and transfer the tempering to the cooked dal mixture. Mix gently.
- ️ Serve hot with rice and your favorite side dish.
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