Veggie Foodie

Ingredients:

For the kolumbu powder

• 1 1/2 tablespoons split Bengal gram (chana dal)
• 1 1/2 tablespoons split black gram (urad dal)
• 1 1/2 tablespoons coriander seeds
• 1/4 teaspoon fenugreek seeds (methi)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon mustard seeds
• 5 peppercorns (kali mirch)
• 1/2 teaspoon asafoetida (hing)
• 3 red chilies
• 1/4 teaspoon turmeric powder (haldi)

For the kolumbu

• 1 cup toovar dal, partially cooked
• 1 cup cauliflower florets
• 1 cup french beans, strong and cut
• 1 cup potato cubes
• 1 cup brinjal cubes
• 2 cups drumsticks
• salt to taste

For the tempering

• 1 teaspoon mustard seeds
• 1 teaspoon asafetida (hing)
• 7 to 8 curry leaves
• 2 tablespoons oil

Method:

For the kolumbu powder

1. Dry roast all the ingredients together
2. Grind to a fine powder

For the kolumbu

1. Cook the toovar dal with salt and water in pressure cooker (2 whistles)
2. To toovar dal, add the kolumbu powder, all the vegetables and salt and heat till they are cooked
3. Prepare the tempering by heating the oil, adding the mustard seeds, asafetida and curry leaves and frying for some time. When the seeds crackle, add this tempering to the kolumbu
4. Serve hot

Serves: 4