|
Ingredients
|
Quantity
|
|
Toor daal – soaked in water
|
½ cup
|
|
Cauliflower, beans, carrots
|
a few pieces of each
|
|
Peas
|
a few
|
|
Tomatoes
|
3 to 4 cuts
|
|
Oil
|
for frying
|
|
For
masala:
|
|
|
Channa daal
|
1 tbsp
|
|
Urad daal
|
1 tbsp
|
|
Jeers (cumin) seeds
|
1 tsp
|
|
Methi
|
½ tsp
|
|
Coconut – grated
|
1 tbsp
|
|
Red chillies
|
8
|
|
Ghee
|
1 tbsp
|
|
Mustard seeds
|
1 tsp
|
|
Curry leaves
|
1 spring
|
Fry in a little oil all the masala ingredients separately and
grind to a rough paste. Boil the dhal in 3 to 4 cups water. Add the cut
vegetables and boil until cooked. Add the ground masala and boil for 10 to 15
minutes. Season with mustard seeds and curry leaves.
