Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Methi |
| 1 tablespoon | Coconut; grated |
| 8 | Red chillies |
| 1 tablespoon | Ghee |
| 1 teaspoon | Mustard seeds |
| 1 | Sprig curry leaves |
FOR MASALA
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