How to make Parappu Urundai Kozhambhu - A delicious infusion of dal, served with vadais

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)

Cuisine : Karnataka

Course : Dals and Kadhis

Parappu Urundai Kozhambhu

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Parappu Urundai Kozhambhu checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Kolamba, Sindhi Kadhi, Moongachi Amti, Yellow Dal Fry.