Iyengar Kulambu
Cook Time:
30 min
Prep Time:
10 min
Servings:
4
Ingredients
- ½ cup toor dal
- ½ cup peas
- 6 purple potatoes, cubed
- 1 zucchini, cubed
- 2 carrots, cubed
- 2 tablespoons oil
- ½ cup grated coconut, fresh
- 2 teaspoons coriander seeds
- 6 red chilies
- ½ turmeric
- 2 teaspoons mustard seeds
- 4 curry leaves, cut
- 1/8 teaspoon asafetida
- ½ cup water
Directions
- Cook toor dal.
- In a sauce pan, heat oil, add 1 teaspoon mustard seeds, asafetida and curry leaves. Let it splutter.
- Add cooked toor dal.
- Add all the vegetables, water and cook until half done.
- At the same time grind to a smooth paste; coconut, coriander seeds, red chilies, turmeric and 1 teaspoon mustard seeds. This should be liquid.
- Add this ground masala to the vegetable in the sauce pan. Add more water if necessary.
- Let it boil for 10 minutes. Serve it hot.