Ingredients *Split/Whole Moong Dal/Bean - 3/4th Cup (Refer Variations) Shallots - 5-7 Numbers Cumin Seeds - 1n1/2tsp Pepper Corns - 1tsp Whole Red Chili - 2 Numbers Garlic - 4-5 Numbers Green Chili - 1 Number Mustard Seeds - 1/2tsp Turmeric Powder - 1/4tsp Curry Leaves - Few Sambar Powder - 1tsp (Alternate with Red Chili Powder) Salt n Oil - As Needed *If using whole moong bean soak few hours for easy cooking.

Method Cook the dal with enough water, cumin seeds, pepper corns, garlic, turmeric powder, red and green chili for 3-4 whistles. Allow to cool completely, mash it well using dal masher. Heat oil in a pan, temper with mustard seeds followed by chopped shallots, curry leaves, sambar/red chili powder if needed. When onion caramelized , add cooked dal, enough water and salt. When it reaches high boiling point and kulambu gets thicken, remove from heat. It’s a fantastic side dish to go with rice+ghee and Papad or any poriyal. Variations Can add few shallots while pressure cooking the dal, my grandma makes like that. Also you can add few chopped carrots amma makes that way.