Urad Dal Curry (Ulundham Paruppu Kuzhambu) is a very easy to make, simple and quick recipe. Urad Dal has abundant nutrients – calcium, iron, magnesium, potassium etc. Urad Dal is recommended for pregnant women who need good nourishment.
Urad Dal (without skin) – ½ cup
Green Chilli – 2
Cilantro (Dhania) – 1 tbsp (chopped)
Turmeric Powder – ¼ tsp
Salt to taste
Asafoetida – 1 pinch
Grated Coconut – 3 tbsp
Cumin Seed – ½ tsp
Red Chilli 1 or 2
Oil – 1 tbsp
Mustard Seed – ¾ tsp
Cumin Seed – ¾ tsp
Curry Leaves – from 2 twigs
Red Chilli Broken – 2
Garlic – 4 pods (chopped)
Onion – 1 (sliced)
Dry roast the Urad Dal till the aroma releases. And the color changes to light brown color.
Pressure cook the roasted dal with 1 ½ cups of water, Haldi, Green Chilli and little Turmeric Powder for 3 to 4 whistles or till Dal is done. Keep aside.
Grind the Grated Coconut along with the red Chilli and Cumin Seed with little water. Keep aside.
Heat the Oil in a pan. Add Mustard and Cumin Seed and allow them to crackle. Add Red Chilli and Curry Leaves. Sauté it for 30 seconds.
Add the sliced Onion and sauté till the Onion becomes translucent.
Mash the cooked Dal with a ladle and add to the pan. Add Salt, Turmeric Powder. Add required water. Mix well. Allow the contents to boil. Simmer for a couple of minutes. Add the Coconut paste. Mix well.
Cover the pan with a lid and simmer for 2 to 3 minutes in low flame. Stir in between. Add the chopped Cilantro.
Mix well and serve with rice or roti.