Prep Time: 02 Hours

Cook Time:20 minutes

Servings: 2 Servings

Why should the Indian staple meal of dal and rice be the same every day? In Tamil Nadu cuisine there is a traditional dish that is called Parrupu urandai Kozhambu/ Lentil balls in gravy. It is usually served with steamed rice. There are many versions to make it. Here is a simple satvik version that I’ve enjoyed my grandmom make at home. And served with millets and vegetables it makes a sumptuous meal.

Ingredients

For the Lentil dumplings

• Chana dal: ¼ cup
• Toor dal: ¼ cup
• Red chillies: 2 nos
• Hing: a pinch
• Curry leaves: 4-5 leaves
• Rock Salt: to taste

For the gravy

• Tomatoes: 4-5 medium-sized.
• Peppercorns: 1 tsp
• Cumin seeds: 1 tsp
• Chilli Powder: ½ tsp
• Turmeric: ¼ tsp
• Tamarind pulp: 2 tbsp
• Rock salt: to taste
• Jaggery powder: 1 tsp (optional)
• Water: 4-5 cups

Method

• Soak chana dal and toor dal with red chillies for about 2 hours.
• Blend the tomatoes with pepper and cumin into a fine paste. It’s ok if there are a few chunks or pieces of tomatoes.
• Drain the excess water from the soaked dals/lentils and blend into a coarse paste with salt, soaked chilies, hing and curry leaves. Preferably without adding water.
• Divide the ground dal/lentils paste into equal sized balls. You should get around 15 balls with the above measure
• In a pot pour the blended tomatoes, chilli powder, turmeric powder, tamarind pulp, water and bring to a boil.
• Once it starts boiling, reduce the heat and add the lentils balls to the simmering tomato puree gravy. Add salt to taste.
• Stir gently to ensure you are not breaking the dumplings and they don’t stick to the bottom.
• After around 10 minutes of simmering the dumplings will float, which means they are cooked.
• Add jaggery powder and taste to check seasoning.
• Garnish with chopped coriander leaves and serve with steamed millets of choice and vegetables to make it a balanced combo meal.
   

• Wellcure Tip:

• Adding jaggery balances the taste, but it can easily be skipped.
• Add more pepper or chilli to suit your taste.
   

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  Eating Guide:

• Food group: lentils
• Lentils are a high-protein, high-fiber member of the legume family. Like a mini version of a bean.
• They are best consumed after soaking.

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