Below recipe by Swathy Nandhini

Ingredients:

• 1 cup Green Moong Dal (Whole)

• 1 Onion , finely chopped

• 1 Tomato , finely chopped

• 2 Green Chillies , slit

• 2 Dry Red Chillies

• Asafoetida (hing) , a pinch

• 1/4 teaspoon Turmeric powder (Haldi)

• 1/2 teaspoon Red Chilli powder

• 1 teaspoon Coriander Powder (Dhania)

• 1 teaspoon Sambar Powder

• Salt , as required

• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)

• 1 teaspoon Cumin seeds (Jeera)

• 2 teaspoons Oil

Instructions:

• To begin making the Pacha Payir Kulambu recipe, wash the green gram and soak in water for 2 hours. Once done, add it to pressure cooker along with required water. Pressure cook for 5-6 whistles.

• Once the pressure seizes, open the lid, slightly mash the green gram with ladle. Mashing it is optional.

• Heat a heavy bottomed pan with oil on a medium flame. Add mustard seeds and cumin seeds. Once it splutters, add asafoetida, slitted green chilli and red chilli.

• Add chopped onion and saute until translucent. Add chopped tomatoes and cook until mushy.

• Once the tomatoes are mushy, add cooked green gram along with required water for the gravy.

• Add salt, turmeric powder, chilli powder, coriander powder and sambar powder to it. Mix well, cover the pan and cook for 10-15 minutes on a low flame.

• Once everything is combined well turn off the flame and garnish the kulambu with coriander leaves.

• Serve Pacha Payir Kulambu along with Beetroot Thoran and Steamed Rice for a weekday meal.