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
- Dry roast all the ingredients together
- Grind to a fine powder
For the kolumbu
- Cook the toovar dal with salt and water in pressure cooker (2 whistles)
- To toovar dal, add the kolumbu powder, all the vegetables and salt and heat till they are cooked
- 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
- Serve hot