🌾 For the Dal Dumplings (Paruppu Vadai):
- Moong dal (paasi paruppu) – ½ cup
- Chana dal (kadalai paruppu) – ½ cup
- Dry red chilies – 2
- Fennel seeds – 1 tsp
- Ginger – 1 inch
- Garlic – 3 cloves
- Curry leaves – few
- Salt – to taste
- Oil – for steaming or shallow frying
📝 Method:
- Soak both dals for 2–3 hours. Drain.
- Grind coarsely with red chilies, fennel, ginger, garlic, and curry leaves (minimal water).
- Make small dumplings or patties. Steam or shallow fry.
- Cool and crumble them for the curry.
🍛 For the Gravy:
- Oil – 2 tbsp
- Mustard seeds – ½ tsp
- Fennel seeds – ½ tsp
- Bay leaf – 1 (optional)
- Onion – 1 large (finely chopped)
- Tomato – 2 medium (chopped)
- Green chili – 1 slit
- Ginger garlic paste – 1 tsp
- Turmeric powder – ¼ tsp
- Red chili powder – 1 tsp
- Coriander powder – 1½ tsp
- Garam masala – ½ tsp
- Salt – to taste
- Water – as needed
- Coriander leaves – chopped, for garnish
📝 Method:
- Heat oil in a kadai. Temper mustard, fennel, and bay leaf.
- Sauté onions until translucent. Add green chili and ginger-garlic paste.
- Add chopped tomatoes, cook till mushy. Add spice powders and sauté well.
- Pour enough water to make a thick gravy. Let it boil for 3–4 mins.
- Add the crumbled dal dumplings. Simmer for 5–6 mins on low flame.
- Finish with garam masala and coriander leaves.
🥘 Best Served With:
- Idli, dosa, chapati, appam, or even rice
- Great as a brunch or evening tiffin curry
