Kollu Paruppu Kuzhambu

Ingredients

• - 250g horse gram dal
• - Lemon-sized tamarind
• - 2 tomatoes
• - 15 pearl onions
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp red chilli powder
• - 2 tsp coriander powder
• - 1/4 tsp turmeric
• - 1 sprig curry leaves
• - Salt to taste

Method

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. Soak tamarind: Soak marble-sized tamarind in 1 cup warm water 15 minutes. Extract pulp and strain.
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. Add shallots and garlic: Add 8 sliced shallots and 5 garlic cloves. Fry on medium heat 8 minutes until golden.
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. Add tamarind water and dal liquid: Pour tamarind water and the saved horsegram cooking liquid. Add salt.
7. Bring to a boil: Boil on medium-high heat for 5 minutes.
8. Add cooked horsegram dal: Add the drained dal. Simmer on medium heat 10-12 minutes until thick.
9. Mash some dal: Press some horsegram against the side of the pan to naturally thicken the kuzhambu.
10. Serve: Adjust salt. Kollu paruppu kuzhambu is earthy and protein-rich. Serve with steamed rice.