Ingredients:

• For Lentils:
• 1 cup – tur dal
• 1 tbsp – Bengal Gram dal
• 1 tbsp – green gram dal
• 4 – Red Chillies
• Vegetables:
• 1/2 cup – grated Carrot
• 2 tbsp – finely chopped beans
• 2 tbsp – finely chopped Capsicum
• 2 tbsp – finely chopped Onion
• 2 tsp – finely chopped Green chillies
• 2 tbsp – finely chopped Coriander leaves
• For seasoning:
• 1 tbsp – oil
• 1/4 tsp – Mustard Seeds
• 1 tsp – black gram dal
• 1 tsp – Cumin seeds
• 1 pinch – Asafoetida
• 1 tsp – salt

Method:

1. For lentils:
2. Wash the ingredients, cover with water and soak for one hour.
3. Drain the soaked ingredients and grind coarsely without adding water.
4. Add salt and keep aside.
5. Heat the oil and add the mustard seeds.
6. When the mustard seeds splutter add the black gram dal and roast till it turns golden in color.
7. Add cumin seeds and asafetida.
8. Add chopped onion and green chillies.
9. Add chopped capsicum and beans and stir fry till they are half done.
10. Mix in the ground lentils, switch off flame and allow to cool.
11. Add the carrot and chopped coriander and mix.
12. Take lemon sized balls of the prepared mixture and shape them into dumplings.
13. Arrange the prepared dumplings in a greased idly plate and steam in a pressure cooker without the weight for 15 minutes.
14. Serve with a tangy tamarind sauce or mint chutney.