Paruppu kuzhambu(Stew with Dal)

Parupu kuzhambu is a classic of tam-bram cuisine.It has a very diiferent taste from its counterpart sambar which is often confused with this paruppu kuzhambu.Sambar involves preperation of ffresh spice mixture with coconut,while paruppu kuzhambu is quite simple to prepare without any grinding. It is usually prepared on tuesday and friday as it is considered auspicious and good to family if dal (lentils) are cooked on these days.It is quite a complete meal when served with steamed rice and a dollop of ghee,with all protein,vitamins and carbohydrate. Needless to say it is a very tasty toddler food too :)
How to make paruppu kuzhambu(Recipe)
Ingredients:
1 cup cooked toor dal
2 teaspoons thick tamrind extract
1 large tomato chopped
1/2 cup cut vegetables( I used capsicum and potato)
1 tablespoon sambar powder
1/2 teaspoon turmeric powder
1/2 teaspoon coriander seed powder
1/2 teaspoon methi seeds
1/2 teaspoon asafoetida(hing)
1 green chilli
1 dried red chilli
10 curry leaves
Cilantro handful
Salt
Oil for tempering
Method:
1.In a  deep kadai,add 2 teaspoons of sesame oil and heat it.Add mustard.methi seeds,dried red chilli,curry leaves and temper.Next add turmeric powder,hing and saute for a minute.
2.Add tomatoes and mix well,add the cut vegetables and saute well for 5 minutes.Next add the sambar powder and fry till raw smell is gone.
3.Add the tamrind extract.mix well and add 3 cups of water. Add the green chilli once the water starts boiling and cook for about 10 minutes.
4.Add salt once the kuzhambu starts to thicken and reduces in volume.Next add the cooked and mashed dal and boil on high flame for 10 minutes. Add coriander seed powder,cook for 5 more minutes and remove from heat.
5.Garnish with cilantro and serve hot with rice and poriyal(stir fry)of choice

Time:30 minutes
Serves:4
Notes:
1.Use sesame oil to get the traditional taste.
2 Pearl onions can be used in place of hing,saute onions along with tomatoes.
3.Ladies finger (okra),egg plants are excellent choices to add instead of carrots,potatos
4.Do not boil it for very long time as the kuzhambu thickens once it starts cooling,boil it just for 15-20 minutes altogether.