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Mysore Kuzhambu is a delicious South Indian dal (lentil dish) that tastes amazing absolutely served with steamed rice and ghee.


6 Servings

Total time

40 minutes


  • ¾ cup Toor dal (Red Gram Dal)
  • ½ cup Green Beans, cut into ½" pieces
  • 2 tbsp Green Peas
  • 1 small Potato, peeled an cut into ½" pieces
  • ½ tsp Turmeric
  • to taste Salt
  • 1 tbsp Coriander seeds
  • ½ cup Grated Fresh Coconut
  • ½ tsp Mustard seeds
  • 1 tbsp Raw rice
  • 4 dry Red chilies
  • ½ tsp Asafoetida powder
  • 2 tsp oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 dry Red Chili
  • 6 curry leaves


  1. Pressure cook toor dal until very tender and set aside.
  2. Grind all the ingredients for spice paste into a fine paste, using little water.
  3. Microwave or steam the vegetables until tender.
  4. Combine the veggies and dal in a saucepan along with salt, turmeric and the spice paste. Add water, if needed and simmer on low heat for the flavors to blend.
  5. Heat oil in a pan and add all the ingredients for the tempering. Once the seeds start to splutter, add to the dal. Serve with rice.
  6. View the recipe instructions at Cook's Hideout

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