Paruppu Kuzhambu | Thuvaram Paruppu Kuzhambu

Ingredients

• 1/2 cup Toor Dal
• 2 Medium Onions Chopped
• 2 Medium Tomatoes Chopped
• 8-10 Garlic Cloves
• 1-2 Green Chillies
• 1 tsp Sambar Powder (recipe link in steps below)
• 1/2 tsp Turmeric Powder
• 1/4 tsp Asafoetida
• Few Fresh Curry Leaves
• Salt as needed
• Water as needed
• 8-10 Pearl Onions Chopped
• 2 tsp Oil/Ghee
• 1/2 tsp Mustard Seeds
• 1 Dried Red Chilli
• 1/4 tsp Asafoetida
• Few Fresh Curry Leaves

Instructions

1. 1

   In a pressure cooker add 1/2 cup washed toor dal, 2 medium onions chopped, 2 medium tomatoes chopped, 2 green chillies chopped, 8-10 garlic pods and about 3 cups of water (enough to immerse all the ingredients)

2. 2

   Now add 1 tsp sambar powder, 1/2 tsp turmeric powder, 1/4 tsp asafoetida and few fresh curry leaves.

3. 3

   Pressure cook for 3-4 whistles on medium flame, let the pressure drop naturally before opening the cooker lid.

4. 4

   Mash the ingredients gently and add salt as needed. If the gravy is thick, add half to one cup of water. Bring it to a slow boil on low flame.

5. 5

   Meanwhile heat 2 tsp oil/ghee in a small fry pan. Add 1/2 tsp mustard seeds, 1 dried red chilli torn into two-three pieces. As they splutter, add 1/4 tsp asafoetida and few fresh curry leaves. Next add 8-10 chopped pearl onions.

6. 6

   Fry on low flame until the pearl onions are golden brown.

7. 7

   As the kuzhambu boils, add the tempering to it. Remove from heat.

8. 8

   Serve hot with rice, any vegetable stir-fry or roast and fried papad.