Ingredients
- Vegetables (all peeled and cubed):
- Carrots – ¼ cup
- Ash gourd – ¼ cup
- Chow chow (chayote) – ¼ cup
- Potatoes – ¼ cup
- Beans (chopped) – ¼ cup
- Dal and Legumes:
- Broken Moong Dal (paasi paruppu) – ¼ cup
- Cooked White Channa – ¼ cup
- Other Ingredients:
- Salt to taste
- Grated jaggery – 1 tablespoon
- Turmeric powder – ⅛ teaspoon
- Water – as required to cook dal and vegetables
Spice Paste:
- To fry and grind:
- Ghee – ½ tablespoon
- Urad Dal – ½ tablespoon
- Channa Dal – ½ tablespoon
- Hing (asafoetida) – ½ teaspoon
- Jeera (cumin seeds) – ½ teaspoon
- Black pepper – ⅛ teaspoon
- Dry red chillies – 3 (2 regular red chillies, 1 Byadagi chilli)
- Grated fresh coconut – 2½ tablespoons
Seasoning:
- Ghee – 1 tablespoon
- Mustard seeds – ½ teaspoon
- Roasted halved peanuts – 1½ tablespoons
- Whole curry leaves – a small amount
Instructions
Cook the dal and vegetables:
Use the reduced quantity of moong dal and vegetables and cook them as described before.
Prepare the spice paste:
Fry the reduced quantities of urad dal, channa dal, spices, and coconut in ghee, and grind to a paste.
Combine the dal and vegetables:
Mix the cooked dal, vegetables, spice paste, jaggery, and salt, and simmer for a few minutes.
Season the dish:
Temper the reduced quantities of mustard seeds, peanuts, and curry leaves in ghee, and add it to the dish.
