Chettinad Paruppu Urundai Kuzhambu

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Recipe

Ingredients

1 cup	toor dal (split pigeon peas)
1 cup	water
1 medium	onion, finely chopped
2 medium	tomatoes, finely chopped
2 tablespoons	tamarind pulp
2 tablespoons	coconut, grated
2 tablespoons	coriander seeds
1 tablespoon	cumin seeds
1 tablespoon	fennel seeds
1 teaspoon	black peppercorns
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
—	salt to taste
1 handful	curry leaves
2 tablespoons	coriander leaves, chopped

Instructions

1. 1 Wash and soak the toor dal in water for 2 hours.
2. 2 Drain the water and grind the soaked dal with a little salt into a coarse paste.
3. 3 Shape the ground dal into small balls and set aside.
4. 4 In a pan, dry roast coriander seeds, cumin seeds, fennel seeds, and black peppercorns until aromatic. Grind them into a fine powder.
5. 5 Heat oil in a pot and add mustard seeds. Once they splutter, add chopped onions and sauté until golden brown.
6. 6 Add chopped tomatoes and cook until they turn mushy.
7. 7 Mix in the turmeric powder, red chili powder, and the ground spice powder.
8. 8 Add tamarind pulp and water, and bring the mixture to a boil.
9. 9 Gently add the dal balls into the boiling mixture and let them cook for about 10-15 minutes.
10. 10 Add grated coconut and adjust salt to taste. Simmer for another 5 minutes.
11. 11 Garnish with curry leaves and chopped coriander leaves before serving.