Paruppu Urundhai Kozhambu - Toor Dal in a different way

This is exclusively a Sanjeev Kappro receipe which I will like to try one of these days

Ingredients
Serves 4
1 cup Split pigeon pea (toor/arhar dal)
1/4 cup Split Bengal gram (chana dal)
8 Whole red chillies
5 tbsps Oil
Asafoetida a pinch
1 tsp Mustard seeds
1 medium sized Onion (chopped)
2 Green chillies (chopped)
1/4 cup Coconut (scraped)
Salt to taste
20 Curry leaves
1/4 cup Fresh coriander leaves (chopped)
1 tbsp Rice flour
1/2 tsp Fenugreek seeds (methi dana)
1½ tsps Sambhar powder
1½ tbsps Tamarind pulp

Method
Soak toor dal and chana dal in four cups of water for half an hour. Drain completely and crush with six dry red chillies.Heat half the oil in a pan. Add asafoetida, half the mustard seeds, onion, green chillies and sauté. Add coconut and the crushed dals. Stir and sauté. Add salt and mix. Cook for five to eight minutes. Cool for a while.Chop half the curry leaves and add to the dal mixture along with half the coriander leaves, rice flour and mix to make a dough. Shape into small balls (koftas).Heat remaining oil in a pan. Break the remaining dry red chillies and add along with remaining mustard seeds, fenugreek seeds, remaining curry leaves, sambhar powder and one and a half cups of water. Mix well. When the mixture comes to a boil add salt and the koftas.Add tamarind pulp, remaining coriander leaves and mix. Cover and cook over medium heat for about ten minutes.Cook till the gravy is thick and the koftas cooked. Serve hot.

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