This Thakkali pasiparupu kotsu , I usually make it little bit runny and use it as a gravy...It goes well with both rice and chapathis...The amount of moong dal should be less than the tomatoes...Don't cook the dal very mushy...shape of dal should be seen her and there...You can use it as a side dish for rice also....In that case, make it a bit more dry...Now let's see the recipe...
| Ingredient | Measurement |
| Tomato | 2 big |
| Moong dal/Pasiparuppu | 1/3 cup |
| Turmeric powder | 1/4 tsp |
| Red chilli powder | 1 tsp |
| Coriander powder | 1/2 tsp |
| Cilantro | 1 sprig |
| Oil | 1 tblsp |
| Mustard | 1/2 tsp |
| Urad dal | 1/2 tsp |
| Hing | 1 pinch |
| Curry leaves | 1 sprig |
| Shallots/ red onion (finely chopped | 1/8 cup |
| Salt | as needed |
Method
Pressure cook moong dal and tomato using rice soaked water( arisi mandi) for 2 whistles and 5 minutes in simmer...To the boiled moong dal, add turmeric powder, red chilli powder and little coriander powder...Let it boil for 5 minutes till raw smell goes off...Remove from heat...
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