Ingredients:
1/2 cup tuvar dal
4-5 cups molakeerai, cleaned and finely chopped
1 medium sized tomato, quartered
1 tsp salt (to taste)
Spice paste:
2 tsp oil
2 tsp husked black gram dal
2 dried red chillies
1/2 tsp black peppercorns
1/2 tsp cumin seeds
2 tsp coriander seeds
1/2 tsp asafoetida powder
4-5 tbsp grated fresh coconut
Tempering
2 tsp ghee
1 tsp mustard seeds
1 tsp husked black gram
1 dried red chilli, halved
1 sprig curry leaves
Method:
1. Wash dal and drain. Place dal in a pressure cooker with 1 cup water. Cook under pressure for 5 minutes.
2. Heat oil for spice paste in a frying pan. Add remaining ingredients for spice paste, except coconut. Fry over low heat, tossing gently, till dal turns golden and chillies and spices are fragrant. Mix in coconut and grind to a smooth consistency, gradually adding 1/4 cup water.
3. Place molakeerai and tomato in a frying pan with 1/4 cup water. Cover pan, place over low heat and simmer for 3-5 minutes, till vegetables are tender.
4. Blend in cooked dal, salt and spice paste. Add more water if kuzhambu is took thick. Simmer uncovered over low heat, stirring occasionally, for 5-7 minutes till well blended.
5. Heat ghee for tempering in a small pan over moderate heat. Add remaining ingredients for tempering in the order given. When mustard seeds splutter, stir contents of pan into kuzhambu.
Serve hot with rice.
