Ingredients

  • 1 lb green beans / carrots / cauliflower / mixed vegetables, chopped into 1cm pieces

  • ½ cup toor daal

  • ½ cup channa daal

  • 5 dried red chillies

  • 1 tsp hing

  • 6 - 7 karripatta

  • 1 teaspoon haldi

  • Mustard seeds

  • Salt

  • Oil / ghee

  • 2 tablespoons freshly grated coconut (optional)

  • Chopped coriander leaves (optional)

Method

  • Soak the toor and channa daals with the dried red chillies for at least 2 hours, preferably overnight.

  • Grind the daal mixture coarsely.

  • Add 1 tsp of hing, salt to taste and 3 - 4 crushed, dried curry leaves.

  • Pressure cook this with the water kept separately for 10 whistles.

  • Take the daal mix out and break it into pieces, keeping it on a flat surface to cool.

  • Meanwhile, put oil in a pan and start a tadka with mustard seeds, hing and karripatta.

  • Add the vegetables, haldi, some salt and a little water. Cover the pan and cook the vegetables until just done.

  • Add the daal to the beans and continue to cook and stir over a low heat until everything is incorporated.

  • Add coriander if you wish as a garnish

  • If using coconut, add the grated coconut to the vegetables as they cook.

Vocabulary (Tamil)

Paruppu  - lentils

Usili - scrambled