Poricha Kuzumbu

How to Prepare

1. Cook 2 cups of toor dal with 6 cups of water in a pressure cooker for 3 whistles until soft. Mash and set aside.
2. In a blender, grind 1 cup grated coconut
3. 2 tbsp roasted chana dal
4. 1 tsp cumin seeds
5. 4 dried red chilies, and 1 tsp peppercorns with a little water to form a smooth paste.
6. In a large pot, heat 3 tbsp oil and add 1 tsp mustard seeds. Once they splutter, add 1 tsp urad dal, a pinch of asafoetida, and a few curry leaves.
7. Add 4 cups of diced mixed vegetables (carrots, beans, drumsticks, etc.) and sauté for 5 minutes.
8. Pour in 6 cups of tamarind water (made from soaking a lemon-sized tamarind ball in warm water) and bring to a boil.
9. Add the ground coconut paste, mashed dal, and salt to taste. Mix well and simmer for 15-20 minutes until vegetables are cooked.
10. Adjust consistency with water if needed and check seasoning. Garnish with chopped coriander leaves before serving.