How to make Parappu Urundai Kozhambhu -

A delicious infusion of dal, served with vadais

Sanjeev Kapoor

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

For more recipes related to Parappu Urundai Kozhambhu checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Solapuri Amti Tadkewali Dal -SK Khazana Rajasthani Panchmel Dal Onion Capsicum Arachuvitta Sambhar

Parappu Urundai Kozhambhu

Parappu Urundai Kozhambhu Recipe Card


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.

Prep Time : 3.30-4 hour

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Parappu Urundai Kozhambhu Recipe

  • Split pigeon pea (toor dal/arhar dal) 1 1/2 cups

  • Split green gram skinless (dhuli moong dal) 1 cup

  • Split Bengal gram (chana dal) 1/2 cup

  • Rice 1/2 cup

  • Green chillies 3-4

  • Ginger 1/4 inch piece

  • Curry leaves 8-10

  • Salt to taste

  • Oil 2 tbsps + to deep fry

  • Turmeric powder 1/2 teaspoon

  • Whole dry red chillies 4

  • Coconut scraped 1/4

  • Cumin seeds 1 teaspoon

  • Split black gram skinless (dhuli urad dal) 1 teaspoon

  • Mustard seeds 1/4 teaspoon

  • Asafoetida 1/4 teaspoon


Step 1

Wash and soak chana dal, moong dal and rice in four cups of water for three to four hours. Drain and grind to a coarse paste. Remove stems, wash and chop green chillies finely. Peel, wash and grate ginger. Wash curry leaves and pat them dry. Add chopped green chilliest, grated ginger and salt to the ground paste and shape them into lemon-sized balls.

Step 2

Heat sufficient oil in a kadai and fry them till crisp and brown. Drain onto an absorbent paper and keep aside. Wash and pressure-cook toovar dal in three cups of water with turmeric powder and salt. When cooked blend the dal in a liquidizer. Keep aside. Remove stems of whole red chillies and grind them along with coconut, cumin seeds and urad dal to a fine paste.

Step 3

Keep aside. Heat two tablespoons of oil in a vessel and season with mustard seeds and curry leaves. When the seeds crackle add asafoetida and the coconut paste. Fry for three to four minutes. Add the blended dal and add four cups of water to reach the required consistency. Simmer on low heat for some time. Just before serving add the vadais to the dal and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.