For the final day of this month’s blogging marathon, I have a simple, every day South Indian dal. This Mysore Kuzhambu is made with toor dal and a freshly made coconut based spice paste. It is a hearty and delicious dish that tastes amazing with a generous dollop of ghee (skip it if you are vegan).Recipe for this Mysore Kuzhambu is from Chandra Padmanabhan’s ‘Dakshin’ cookbook. It is really interesting to see the different names lentil dishes are called with - kuzhambu, sambar, masiyal etc. In Andhra, we don’t have so many names for dal recipes.The best part of this Mysore kuzhambu is the freshly ground coconut spice paste. Original recipe had 1tsp of mustard seeds which gives the dish a spicy, mustardy taste. I reduced it to half a teaspoon to suit our taste, or should I say my kids tastes. I loved the addition of green beans and peas - makes it a complete meal when served with rice. Do try this recipe, if you are looking for a new lentil dish. I am sure you will love it!! Some more dishes from Mysore that I tried:Mysore Kattina SaaruMysore Pepper GojjuMysore Rasam Lets check out what my fellow marathoners have cooked today for BM# 88.
