Kuzhambu

Kuzhambu is a rich, tangy South Indian curry made with spices, tamarind, and vegetables, perfect for a comforting lunch. This Halal dish is aromatic and pairs beautifully with steamed rice or roti.

Ingredients

• Toor dal (split pigeon peas) - 100 grams
• Tamarind pulp - 30 grams
• Water - 600 ml
• Vegetable oil - 2 tablespoons
• Mustard seeds - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Dried red chili - 2
• Curry leaves - 10 leaves
• Onion - 1 medium, finely chopped
• Tomato - 1 medium, chopped
• Turmeric powder - 1/2 teaspoon
• Sambar powder - 1 tablespoon
• Salt - to taste
• Fresh coriander leaves - for garnish

Steps

1. Rinse the toor dal under running water until the water runs clear, then soak it in water for 30 minutes.
2. In a pot, add the soaked toor dal and 400 ml of water, bring to a boil, and then simmer until the dal is soft (about 20-25 minutes).
3. While the dal is cooking, soak the tamarind pulp in 200 ml of hot water for about 10 minutes, then strain to extract the tamarind water.
4. In a separate pan, heat the vegetable oil over medium heat. Add mustard seeds, cumin seeds, and dried red chilies. When they start to splutter, add curry leaves and chopped onion. Sauté until the onions are translucent.
5. Add the chopped tomato, turmeric powder, sambar powder, and salt. Cook until the tomatoes are soft.
6. Stir in the cooked toor dal along with the tamarind water and mix well. Add more water if you prefer a thinner consistency.
7. Let the kuzhambu simmer for another 10 minutes, allowing the flavors to meld together.
8. Garnish with fresh coriander leaves before serving.

Nutrition

• Calories: 320
• Protein: 14 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.6 L

Health Benefits

• Rich in protein and fiber from toor dal, promoting muscle health and digestion.
• Contains antioxidants from tomatoes and spices, which may help reduce inflammation.

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