Green toor dal brinjal kulambu

Cuisine Style: South India | Cooking Time: 15 to 20 minutes | To Serve: 6 | Take with: rice | Type: Lunch Gravy

Ingredients

• Green toor dal - 1/4 cup
• Brinjal - 4
• Tamarind water –1/4 cup or tamarind paste – 2 tbsp
• Curry leaves – 2 springs
• Garlic - 3 cloves
• Turmeric powder – 1/4 tsp
• Red chilli powder - 1 tsp

• Mustard seeds – 1 tsp
• Urad dal – 2 tsp
• Bengal gram – 2 tbsp
• Asafetida - 1/4 tsp
• Jaggery - 1 tbsp
• Salt to taste
• Gingelly Oil [Sesame oil]– 3 tbsp
• Water as needed

For roasting & seasoning

• Fenugreek - 2 tsp [Dry roast (dont add oil for frying) fenugreek and grind to fine powder]
• Chana dal - 1 tbsp
• Urad dal - 1/2 tbsp
• Dry red chilli - 1
• Coriander seeds - 1 tbsp
• Peppercorns - 1/2 tbsp
• Coconut - 2 tbsp
• Heat 1 tbsp oil in a pan, add all ingredients, roast till light brown then put it in a mixie jar, grind to smooth paste with 1/4 cup of water

Preparation

• Peel off green toor dal then wash 2 to 3 times
• Boil with turmeric, red chilli powde & salt till soft.
• Slice brinjal, then put it in a water, keep it aside
• Heat oil in a pan add mustard seeds, let it splutter.
• Add chana dal, urad dal , curry leaves, garlic, & asafoetida
• Add fenugreek powder mix well.
• Add brinjal, salt, chilli powder & turmeric powder sauté for 5 min
• Add water, cook till soft.
• Add boiled green toor dal, ground mixture & water, mix well, then let it boil for 5 min
• Add tamarind water, mix well then let it boil for 5 min
• Add water if required & let it boil & thickens.

• Finally add 1 tbsp of jaggery , boil for 3 min then cut off heat.
• Serve hot with rice / millets /pongal / upma.

Pigeon pea togari kaalu badanekayi masala

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Pachai thuvarai kathirikai kulambu