2 cups Chenna dal – Senaga pappu
3 – 4 Carrots
½ lb Beans
3 tsp Grated Coconut
½ tsp Red Chili Powder
3 Green Chilies
Few Curry Leaves
Soak chenna dal in water for 1 – 2 hrs. Drain and keep aside
Peel and cut carrots into small pieces and chop beans into small pieces.
Take 4 cups of water in a skillet and add the cut vegetables and bring to boil. Once they are half done, add the soaked chenna dal, salt, turmeric and cook till they have lost the raw ness in them. Drain and keep aside.
Take 3 tsp of oil in a skillet and make tadka with ½ tsp urad dal, jeera, mustard seeds, red chili, hing, chopped green chilies, ginger and curry leaves. Then add grated coconut and fry for a minute and then add the cooked vegetable and fry for a few minutes. Add red chili powder and remove from the flame. Garnish with chopped coriander.
This is a dry variety curry. Eat as a side dish with rice and rasam.