Paruppu Urundai Kuzhambu

Ingredients

• Curry leaves (a few)
• Mustard seeds (1 teaspoon)
• Oil (2 tablespoons)
• Salt (to taste)
• Sambar powder (2 tablespoons)
• Turmeric powder (1/2 teaspoon)
• Tamarind (lemon-sized ball)
• Asafoetida (1/4 teaspoon)
• Fennel seeds (1 teaspoon)
• Red chillies (4)
• Chana dal (1/4 cup)
• Toor dal (1 cup)

Instructions

1. Soak the toor dal, chana dal, and red chillies in water for 2 hours.
2. Drain the water and grind the soaked ingredients with fennel seeds and asafoetida into a coarse paste.
3. Make small balls from the paste and steam them in a steamer for 10 minutes.
4. Soak the tamarind in water and extract the juice.
5. Heat oil in a pan and add mustard seeds. When they start to splutter, add curry leaves.
6. Add the tamarind extract, turmeric powder, sambar powder, and salt. Bring it to a boil.
7. Add the steamed lentil balls to the gravy and simmer for 15 minutes.
8. Serve the Paruppu Urundai Kuzhambu with hot rice.