Adai

Adai is a traditional South Indian pancake made with mixed lentils and rice. It is usually eaten for breakfast or dinner and is rich in protein. Here is an elaborated recipe based on the ingredients you've mentioned:

Serves: 6

Ingredients

  • 200 gms Boiled rice ( soaked for 2 hours)
  • 100 gms Raw rice (soaked for 2 hours)
  • 100 gms Channa dal (soaked)
  • 50 gms Toor dal (soaked)
  • 2 tbsp Urad dal (soaked)
  • 1 tsp Fenugreek seeds (soaked separately)
  • 6 dried Red chillies
  • 2-inch piece Ginger
  • 1 tsp Jeera (cumin seeds)
  • 1 tsp Fennel seeds
  • 6 cloves Garlic
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Hing (asafoetida)
  • 2 Onions, finely chopped
  • 10 – 12 Curry leaves, chopped
  • Salt to taste, Oil for frying

Instructions

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!