Ingredients:
½ Cup - Split Moong Dal (Skinned and halved version of the whole Moong bean)
½ Cup - Carrot and Beans diced
Oil – 1 tablespoon
Mustard Seeds
Asafoetida
Curry Leaves
Salt
Roast Separately and Grind Together:
2 tablespoons – Toor Dal (Thogiri Bela)
Pepper – 6
Red Chillis – 1 or 2
Kobri / Desiccated Coconut – 1 tablespoon
Method:
Cook Dal and Keep it aside.
Heat Oil in a Kadai and Tamper the Mustard Seeds, add Asafoetida and Curry Leaves, then, add the Diced Carrot and Beans. Fry for a minute and Add enough water for it to Cook till tender.
Add the Ground Powder and Mix well. Mix in the Dal. Add Salt. Stir and Serve warm for Rice/Chapathis.
