Ingredients:

For Paruppu Urundai:

Thoor Dal(soaked in water for 20 minutes)
Salt
Ginger 2″ peeled and grated
Garlic 5-6 cloves chopped
Dry red chilies 6-8
Salt
Fennel seeds 2 spoons
Curry leaves few.

Ingredients:

Mustard seeds
Dry red chilies 4
Pepper 1/2 spoon
Cumin
Turmeric powder 1/4 spoon
Salt
Sour curd 3 bowls
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons.

Wet grind these:

Pepper 1-2 spoons
Green chilies 5
Thoor dal 1 cup
Tomato 1
Ginger 3-4 inch size. peeled.
Garlic 4 -5 cloves

Method:

1. In a pan heat oil. Add mustard, cumin, asafoetida, red chilies, pepper and curry leaves. Fry for a while.

2. Add the wet ground paste to it. Fry them till they loose their raw smell.

3.Further add salt, turmeric and curd. Mix them well. Let them come to 1-2 boil.

4. Meanwhile…wet-grind the ‘paruppu urundai’ ingredients togather and set aside.

5. Drop the ground ‘paruppu urundai’ into small lemon sized balls in the gravy prepared.

6. Cover and cook over sim for 7-9 minutes or maybe tillt he ‘urundai’ is done.

7. Remove from stove. Serve warm along with steam cooked rice.