Poricha Kuzhambu

for pressure cooking

• ⅓ cup tuvar dal or arhar dal (pigeon pea lentils)
• ¼ teaspoon turmeric powder
• ¾ cup water for lentils
• 1.5 cups chopped mix veggies
• ¼ cup green peas, fresh or frozen
• 2 cups water added in the cooker

for ground paste

• 2 to 3 dry red chilies, halved and seeds removed
• 1 teaspoon urad dal (husked & split black gram)
• 1 teaspoon cumin seeds
• ¼ teaspoon black pepper - optional
• ¼ cup tightly packed fresh grated coconut
• ¼ cup water for grinding or add as required

other ingredients

• salt as required
• 1 cup water to be added later or add as required

for tempering

• 2 tablespoons sesame oil (gingelly oil) can also use sunflower oil
• ½ teaspoon mustard seeds
• ½ teaspoon urad dal (husked & split black gram)
• 1 sprig curry leaves or 10 to 12 curry leaves (kadi patta)
• 1 pinch asafoetida (hing)