Tur Dal and Vegetable Sorak

Ingredients	For 10
Split red gram	225gms
Vegetables  (potatoes, bottle ground, brinjals)	225gms
Coriander	2tbsp
Cumin	½ tsp
Turmeric	¼ tsp
Onions	2
Red chillies	5
Garlic	3 cloves
Coconut	¼
Curds	1 cup
Salt	to taste
To temper
Mustard seeds	½ tsp
Curry leaves	2 spring
Clarified butter	1 tbsp

Clean and wash the gram. Wash vegetables and cut into even-sized pieces. Boil gram and vegetables. Grind spices, onions and grated coconut to a fine paste. Mix in beaten curds. Add to the gram. Stir well and bring to a boil. Add salt. Remove. Heat clarified butter in a fry-pan. Add curry leaves and mustard seeds. As seeds splutter, pour over prepared dish. Stir well. Serve hot.