Below recipe by Ramya

Ingredients

• 1/2 cup Toor Dal

• 2 Medium Onions Chopped

• 2 Medium Tomatoes Chopped

• 8-10 Garlic Cloves

• 1-2 Green Chillies

• 1 tsp Sambar Powder recipe link in steps below

• 1/2 tsp Turmeric Powder

• 1/4 tsp Asafoetida

• Few Fresh Curry Leaves

• Salt as needed

• Water as needed

Tempering Ingredients

• 8-10 Pearl Onions Chopped

• 2 tsp Oil/Ghee

• 1/2 tsp Mustard Seeds

• 1 Dried Red Chilli

• 1/4 tsp Asafoetida

• Few Fresh Curry Leaves

Instructions:

• In a pressure cooker add ½ cup washed toor dal, 2 medium onions chopped, 2 medium tomatoes chopped, 2 green chillies chopped, 8-10 garlic pods and about 3 cups of water (enough to immerse all the ingredients)

• Now add 1 teaspoon sambar powder, ½ teaspoon turmeric powder, ¼ teaspoon asafoetida and few fresh curry leaves.

• Pressure cook for 3-4 whistles on medium flame, let the pressure drop naturally before opening the cooker lid.

• Mash the ingredients gently and add salt as needed. If the gravy is thick, add half to one cup of water. Bring it to a slow boil on low flame.

• Meanwhile heat 2 teaspoon oil/ghee in a small fry pan. Add ½ teaspoon mustard seeds, 1 dried red chilli torn into two-three pieces. As they splutter, add ¼ teaspoon asafoetida and few fresh curry leaves. Next add 8-10 chopped pearl onions.

• Fry on low flame until the pearl onions are golden brown.

• As the kuzhambu boils, add the tempering to it. Remove from heat.

• Serve hot with rice, any vegetable stir-fry or roast and fried papad.