Roasting the Dal:

Dry roast the Pasi Paruppu (moong dal) in a low flame until it turns light golden and releases a pleasant aroma. This should take about 2-3 minutes.
Soak the dal for 30 minutes

Preparing the Masala:

In a pressure cooker, heat the oil and ghee together. Once the oil-ghee mixture is hot, add the curry leaves Jeera, and bringiyele.
Add the finely chopped onions and sauté until they turn translucent.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
Add the chopped tomatoes, slit green chilli, and cook until the tomatoes turn soft and mushy.

Adding Spices:

Once the tomatoes are cooked well, add the red chilli powder and kuzhambu milagai powder. Mix well and sauté for a couple of minutes, allowing the masalas to blend well with the onion-tomato mixture.

Cooking the Dal:

Add the roasted Pasi Paruppu to the pressure cooker.
Add enough water to cover the dal (about 2 cups or slightly more), mix well, and close the cooker’s lid.
Place the weight on the cooker and cook on a high flame. After the first whistle, reduce the flame to low and cook for 4 more whistles.
After 5 whistles, turn off the flame and allow the pressure to release naturally.

Finalizing:

Open the cooker after the pressure has ultimately been released. If the kuzhambu is too thick, add more water and simmer for a few minutes.
Season with salt and mix well.
Garnish with coriander leaves.Serve this delicious Pasi Paruppu Kuzhambu with Chapati or South Indian tiffin items. Enjoy your meal!