Pigeon Pea Lentil Soup with Coconut/ Dal Tadka (South Indian Style)/Nellai Paruppu Kozhambu

This Paruppu Kozhambu is prepared with Coconut gravy and Tamarind paste. This easy to make dish is different from the regular Lentil or Dal variety. It goes well with plain steamed Rice as well as Jeera Rice. You can have it as a stand-alone soup also.

Ingredients:

To cook Dal:

Pigeon Pea Lentil (Tur Dal) – ½ cup

Onion – 1 (finely chopped)

Green Chilli -1 (chopped)

Tomato – 1 (finely chopped)

Turmeric Powder – ¼ tsp

Asafoetida – 1 pinch

Water – 2 cups

To grind:

Shredded Coconut – ½ cup

Cumin Seed – ½ tsp

Red Chilli – 1

For Tempering:

Oil – 2 tbsp

Mustard Seed – ½ tsp

Black Gram Lentil (Urad Dal) – 1 tsp

Finely Chopped Onion – 1

Curry Leaves – from 1 twig

Asafoetida – 1 pinch

Other Ingredients:

Tamarind – 1 small gooseberry sized ball soaked in ½ cup of water

Salt to taste

Method

Take all the ingredients under the “to cook Dal” table in a pressure cooker. Cook them in the pressure cooker in medium flame for 5 to 6 minutes till the Dal becomes soft. Mash the Dal lightly with a ladle. Keep aside.

Grind all the ingredients under the “To Grind“ table to a fine paste with little water. Keep aside.

Take the mashed Dal in a pan. Add Salt and Tamarind paste.

Simmer on low flame for 2 to 3 minutes.

Heat Oil in a small frying pan. Add Mustard Seeds and Urad Dal and allow them to splutter.  Add Curry Leaves. Add the chopped Onion in few seconds. Stir fry them till the Onion becomes translucent. Add Asafoetida. Stir for 30 seconds.

Pour the whole content to the boiling Dal. Cover the pan and switch off the flame. And allow to rest for five minutes.

Serve with steamed Rice, Roti etc.

Note: Make this Paruppu Kozhambu little thinner than the regular Dal Tadka.