Ingredients:

• 3 cups – Vegetables (Bottle gourd/Carrot/Cabbage)
• Green chillies – according to taste
• 1/2 cup – coconut, grated
• Pepper – A few for flavour
• Green gram – 200 g
• Curry leaves – A few
• Coriander leaves – Fresh bunch
• Salt to taste
• Mustard and Cumin seeds – For seasoning
• Oil – 1 tsp
• Turmeric

Method:

1. Boil green dal and keep aside.
2. Grind coconut, green chillies, pepper, along with some cumin seeds to a fine paste and keep aside.
3. Cut the vegetable into medium size.
4. Take oil in a vessel.
5. Heat the oil, add mustard seeds, cumin seeds and a little turmeric.
6. Add curry leaves and the vegetables and salt too.
7. Allow it to cook with little water for 15 minutes.
8. When cooked, add the paste and mix thoroughly and allow it to cook on low flame for another 5 minutes.
9. Now, add the boiled dal and mix well and allow it to boil for 5 minutes.
10. Dress with fresh coriander leaves and serve hot with rice, roti or poori.
11. It’s nutritious with proteins and vitaminutes.

Recipe courtesy of Sify Bawarchi