Inji Kuzhambu (Ginger root and Toor dal Curry)

Ingredients:

• Ginger root – two inch piece (app. 50 g)
• Toor dal – a handful
• Onion - 1
• Garlic cloves – 10 nos
• Dried red chili - 1
• Cumin seeds – 1 Table spoon
• Fenugreek seeds – ¼ Tea spoon
• Coriander seeds – 2 Table spoon
• Tamarind paste – 2 Table spoon
• Oil – 1 Table spoon
• Mustard seeds - ¼ Tea spoon
• Curry leaves
• Coriander leaves for garnishing

 Method:

• Grind ginger root, red chili, coriander seeds and cumin seeds together and keep aside.
• Cook toor dal with a cup of water and keep aside.
• Extract juice from tamarind.
• Chop onion and garlic cloves.
• Heat a table spoon of oil in a pan and add mustard seeds. When they pop up add fenugreek seeds, onion, garlic cloves and a pinch of salt. Fry till onion is slightly brown.
• Add curry leaves, ground paste and sauté till raw smell disappears.
•  Add tamarind juice, turmeric powder, cooked dal and a cup of water.
• Adjust salt and cook them well.
• Garnish with coriander leaves.
• Serve warm with rice.
• Add a table spoon of ghee for kids.

Note:

• This is an excellent recipe to treat cold, cough and stomach problems.