Ingredients:

• 3/4 cup – Toor Dal
• 1/4 cup each – Channa dal and moong dal
• 1 – small piece Ginger
• Coriander leaves
• 3 – Red Chillies
• 2 – Green chillies
• 1 lb – beans/broccoli/capsicum
• 1/2 tsp – salt
• For seasoning:
• Mustard
• Curry leaves
• Urad dhal
• 1 tbsp – oil

Method:

1. Soak dals in water for about 1/2 hour.
2. Grind all ingredients (with salt) except the vegetable into a paste.
3. Steam the paste, like you would for idlis, and when it cools, crush it.
4. Cut the vegetables appropriately and cook with a pinch of salt.
5. In a pan, add the oil, mustard and asafoetida and when the mustard splutters, add urad dal and curry leaves.
6. When urad dal is light brown, add steamed dal mixture.
7. When the dal mix is free of lumps (break lumps with a spoon while on stove), add the cooked vegetable and fry it in low for a few minutes.

Recipe courtesy of Sify Bawarchi