Paruppu Urundai Kuzhambu

Ingredients

• Toor dal (1 cup, soaked for 2 hours)
• Chana dal (1/2 cup, soaked for 2 hours)
• Red chillies (3-4, soaked with lentils)
• Fennel seeds (1 teaspoon)
• Asafoetida (hing) (1/4 teaspoon)
• Curry leaves (10-12 leaves)
• Mustard seeds (1 teaspoon)
• Oil (2 tablespoons)
• Salt (to taste)
• Sambar powder (2 tablespoons)
• Turmeric powder (1/2 teaspoon)
• Tamarind (1 lemon-sized ball, soaked in warm water)
• Water (4 cups, plus more as needed)

Instructions

1. In a bowl, soak the toor dal, chana dal, and red chillies in water for about 2 hours. This softens the lentils, making them easier to grind.
2. After soaking, drain the lentils and red chillies. Grind them together with fennel seeds and asafoetida into a coarse paste, adding a little water if necessary to facilitate grinding.
3. Shape the lentil mixture into small balls (about the size of a golf ball) and arrange them in a steamer. Steam the lentil balls for about 10 minutes until they are firm and cooked through.
4. While the lentil balls are steaming, soak the tamarind in warm water for 15 minutes. Extract the juice by squeezing the tamarind and discarding any solids.
5. In a large pan, heat the oil over medium heat. Add mustard seeds and let them splutter. Once they start popping, add the curry leaves and sauté for a few seconds until fragrant.
6. Pour in the tamarind extract along with 4 cups of water, turmeric powder, sambar powder, and salt. Bring the mixture to a rolling boil.
7. Carefully add the steamed lentil balls to the boiling gravy. Reduce the heat and let it simmer for about 15 minutes, allowing the flavors to meld beautifully.
8. Taste and adjust the seasoning if necessary. If the gravy is too thick, add more water to reach your desired consistency. Serve the Paruppu Urundai Kuzhambu hot with steamed rice.