I have never been able to figure out why this dish is called kuzhambu. But for some reason it is. And this dish always found its way to our dining table on Monday nights.
I couldn't find the toor dal packet and so I decided to use the dal that I did find. It made for a simple meal with the Beetroot Chutney I tried out and some rice. Of course, between my mother and my mother-in-law, they make sure we are well stocked on pickles and podis.
1/2 cup Moong Dal (Green gram Dal), washed
1/2 tsp Ginger Paste
1/2 tsp Chilli Paste
1 tsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Asafoetida
7-8 Curry Leaves
1 Tomato, chopped
Juice of 1 lime
Salt to Taste
Cook the dal in a pressure cooker with the ginger and chilli pastes using 1 cup of water. Heat oil in a vessel and add the mustard seeds and asafoetida. When the mustard splutters, add the curry leaves and the chopped tomato. Fry this for a minute or two. Add the cooked dal, salt and a little water. Bring this mixture to a boil. Add the lime juice to this once you have taken the vessel off the stove.
This is much lighter on the stomach than toor dal and though simple, it makes for a hearty meal.