Yield: 4 Servings
|½ cup||Toovar dhal; soaked in water|
|Cauliflower; beans, carrots, a few pieces of each|
|A few peas|
|3||Tomatoes (to 4); cut|
|Oil; for frying|
|1 tablespoon||Channa dhal|
|1 tablespoon||Urad dhal|
|1 teaspoon||Jeera; (cumin) seeds|
|1 tablespoon||Coconut; grated|
|1 teaspoon||Mustard seeds|
|1||Sprig curry leaves|
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 till cooked. Add the gound masala and boil for 10 to 15 minutes.
Season with mustard seeds and curry leaves.
Recipe by: Mangalorean Cuisine by Saranya S. Hegde Posted to recipelu-digest by Sharon Raghavachary <schary@...> on Feb 22, 1998