Soak chana dal in water for 30 minutes in 2 cups of water. This helps in the easy cooking of the dal.

Add thinly sliced onions and sliced tomatoes to this.

Now add the sambar powder and turmeric powder.

You can add 1 tsp of red chili powder and 1 tsp of coriander powder also, instead of sambar powder.

Pressure cook for 4-5 whistles.

Grind coconut and cumin seeds into a fine paste.

Once the pressure is released, take it out and keep it aside.

In a pan add oil and add the mustard seeds.

In the original recipe, my friend told to add fennel seeds and crushed cloves.

Since we don’t prefer it much, I added mustard seeds.

Once it splutters add the cooked chana dal mixture.

Add salt to this now.

Add the ground coconut mixture to this.

Mix well and boil for 5 minutes.

Add water to adjust the consistency.

Garnish with coriander leaves.

The kuzhambu tends to thicken once it comes to room temperature.

So add water accordingly.

Serve with Idli or dosa.