Ingredients

• ¼ cup- toor dal
• ¾ cup- chana dal
• 1 tsp- cumin seeds
• ½ tsp - pepper corns
• ¾ tsp- baking powder
• ½ tsp- asafoetida
• 1 tsp- chilli powder
• ¼ tsp - turmeric powder
• chopped coriander leaves few
• salt to taste
• For Gravy:
• tamarind lime size ball
• 2 tsp- sambar powder
• ¼ cup- cooked toor dal
• 1 tbsp- rice flour
• salt to taste
• For Seasoning:
• 1 tbsp- ghee or oil
• ½ tsp- mustard
• 1 tsp- urad dal
• 1 red chillies, broken
• curry leaves few

How to Make Parpu Urundai Sambar

• Wash and soak both the dals together in 4 cups of water for 1 hr.
• Drain and reserve the water.
• Add pepper corn and cumin to dal. Grind together coarsely.
• Add rest of the ingredients and mix well.
• Form into balls and steam for 15 minutes.
• For gravy:
• Soak tamarind in 1 cup of water in which dals were soaked. Squeeze well and extract the juice.
• Add remaining reserved water to tamarind water.
• Mix sambhar powder with ¼ of water and add. Add salt to taste and simmer for 5 mins.
• Add the steamed balls and simmer for 5-8 more mins.
• Add the cooked dal. Mix rice flour with little water to form a thin paste and add. Simmer for few minutes and remove from fire.
• Heat oil for seasoning in a small fry pan. Add mustard.
• When it splutters, add dal and chilli. When dal begins to brown add curry leaves.
• Add it to sambhar and mix well. Serve hot with steamed rice.