Kollu Paruppu Kuzhambu

Method

1. 1

   Soak horsegram dal: Wash 1 cup kollu paruppu (horsegram). Soak 4 hours. Pressure cook with 2 cups water for 5 whistles until soft but holding shape. Drain and save liquid.

2. 2

   Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.

3. 3

   Heat sesame oil: Heat 3 tbsp sesame oil. Add 1 tsp mustard seeds — when they pop add 1 sprig curry leaves and a pinch of fenugreek seeds.

4. 4

   Add shallots and garlic: Add 8 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.

5. 5

   Add spice powders: Add 1.5 tsp red chilli powder, 1 tsp coriander powder, half tsp cumin powder and half tsp turmeric. Fry 2 minutes.

6. 6

   Add tamarind water and dal liquid: Pour tamarind water and the saved horsegram cooking liquid. Add salt.

7. 7

   Bring to a boil: Boil on medium-high heat for 5 minutes.

8. 8

   Add cooked horsegram dal: Add the drained dal. Simmer on medium heat 10-12 minutes until thick.

9. 9

   Mash some dal: Press some horsegram against the side of the pan to naturally thicken the kuzhambu.

10. 10

    Serve: Adjust salt. Kollu paruppu kuzhambu is earthy and protein-rich. Serve with steamed rice.