This quick and easy moong dhal kulambu has great taste and will give you all the nutrition you need during a busy day!
Dry roast whole moong dhal 
Saute onions and garlic 
Add tomatoes and spices 
Add tamarind extract and dhal and boil 
Pasi Payaru (Moong Dhal) Kulmabu
This quick and easy kulambu has great taste and will give you all the nutrition you need during a busy day!
Servings: 6
Ingredients
- ½ cup whole moong dhal
- 2 cups water
- ¼ cup onion (chopped)
- 6 garlic cloves
- ½ cup tomato (chopped)
- 1 small marble sized tamarind (soaked in water)
- 6 curry leaves
- ½ tsp mustard seeds
- ¼ tsp split urad dhal
- ¼ tsp methi seeds
- ⅛ tsp asafoetida (also known as hing or perungayam)
- ¼ tsp turmeric powder
- 1 tbsp sambar powder
- 1 tbsp oil
- salt to taste
Instructions
- Dry roast whole moong dhal in a pressure cooker. Once roasted, wash thoroughly.
- Add water and pressure cook the dhal for 4-6 whistles.
- Add oil to a heavy bottom saucepan. Once hot, add mustard seeds, urad dhal, methi seeds and asafoetida.
- Once mustard seeds crackle, add curry leaves, onion and garlic.
- Saute for 1 minute and add tomatoes. Saute until soft.
- Add turmeric powder, sambar powder and tamarind extract. Boil for 1 minute.
- Next, add cooked moong dhal and salt. Adjust spice and salt, if needed. Add more water if the kulambu is too thick.
- Boil for 10 minutes.
- Serve hot with rice.
