Paruppu Urundai Kuzhambu / Lentil Ball Kuzhambu

Dhal dumplings in a tangy spicy gravy is a popular dish in south India.

Ingredients - Serves 4

• Toor dhal - 1 cup
• Red chillies - 4 nos
• Tamarind pulp - 1 cup
• Sambar powder - 2 tsp
• Chopped onions - 1/2 cup
• Asafoetida - pinch
• Turmeric powder - 1/4 tsp
• Curry leaves - few
• Mustard seeds - 1 tsp
• Oil - 1 tblsp
• Salt to taste

Method

• Soak lemon sized tamarind in 1 cup of warm water for 15 minutes and strain to get pulp
• Soak the dhal in water for 1 hr 
• Remove the water completely and grind it along with red chillies, required salt & asafoetida into a coarse paste (add little water if necessary, grounded dhal should be thick enough to make balls)

• Grease the idli plate and make 10 to 12 medium sized balls - steam it for 15 minutes and keep it aside

• Heat the pan with oil and add mustard seeds, curry leaves; when it pops add chopped onions
• Saute till translucent and add tamarind pulp, sambar powder, turmeric powder, asafoetida & required salt
• Allow it to boil; when it reduces to half, slowly add steamed lentil balls
• Bring it to boil & serve hot with rice

Nutritional Information

• Toor dhal is high in dietary fiber, low in saturated fat, and cholesterol free.
• Toor dhal is an excellent source of protein and fiber.
• Per serving = 150 calories approximately