Kathirikai Urulai Kizhangu Pachadi Recipe | Brinjal & Potato Dal

Ingredients

• 1/2 cup Yellow Moong Dal (Split) soaked for 15 minutes
• 1/2 teaspoon Turmeric powder (Haldi)
• 2 cups Water for pressure cooking
• 1/2 cup Pearl onions (Sambar Onions) finely chopped
• 1 Tomato finely chopped
• 4 Small Brinjal (Baingan / Eggplant) diced
• 1 Potatoes (Aloo) diced
• 3 Green Chillies finely chopped
• 1/2 teaspoon Salt adjust to taste
• 1/4 teaspoon Asafoetida (hing)
• 1/2 teaspoon Sambar Powder optional (for extra flavour)
• 1 tablespoon Tamarind Paste optional (for extra tang)
• 1 tablespoon Oil
• 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
• 1 teaspoon White Urad Dal (Split)
• 1 sprig Curry leaves roughly torn
• 2 Dry Red Chillies
• Coriander (Dhania) Leaves a handful (chopped)

Steps

1. To begin making the Kathirikai Urulai Kizhangu Pachadi recipe, prepare all the ingredients and keep them ready.
2. First step is to pressure-cook the dal. Rinse and drain the soaked moong dal.
3. In a pressure cooker, combine the dal with 2 cups of water and ½ teaspoon turmeric powder. Cook for about 3 whistles on medium flame and turn off the heat. Let the pressure release naturally.
4. Once done, open the cooker and mash the dal into a smooth paste. Keep aside.
5. Heat oil in a medium-sized pan over medium flame. Add mustard seeds, urad dal, dry red chillies, and curry leaves.
6. Allow the mustard seeds to splutter and the urad dal to turn golden, enhancing the aroma of your Pachadi recipe.
7. Stir in the chopped onions and sauté until they become translucent. Add the chopped tomatoes, green chillies, and a little more turmeric if desired.
8. Cook until the tomatoes soften and release their juices. Gently add cubed potatoes and brinjal, tossing them with the onion-tomato mixture.
9. If using, sprinkle asafoetida, red chili powder or sambar powder, and tamarind extract for additional flavor.
10. Reduce the flame slightly, add 1/4 cup of water and cook for about 5–7 minutes, or until the vegetables begin to turn tender.
11. Pour the mashed moong dal over the vegetables. Add a little water to achieve a gravy like consistency. Stir well.
12. Season with salt and let the Pachadi come to a gentle boil. Lower the heat and simmer for about 5 minutes, allowing all the flavors to meld. Switch off the flame and top with fresh coriander leaves and transfer to a serving bowl.
13. Serve this comforting Kathirikai Urulai Kizhangu Pachadi Recipe hot with Steamed rice, Phulka, a Beetroot Poriyal as part of a South Indian meal.