This is a different and tasty recipe from the Tamil Nadu - Kerala border. I have made it to a south Indian or North Indian crowd and it usually gets comments. It has to be served with an Indian ginger wasabi ( see separate recipe)
- Cook about 1/3 cup paitham purp (moong daal) and keep aside
- Chop into chunks potatoes, carrots, beans
- Slice red onions
-Grind about 1”ginger and 4-5 green chilies to make a ginger chilly paste
- Now thadka mustard seeds, uddad dal and kadipattha
- Sauté sliced onions in the thadka
- Add chopped vegetables and little water and cook
- When half cooked add ginger and green chilly paste
- When about 3/4th done add cooked moong dal and cook for a few more minutes
- Take off the stove and cool
- When cool add half cup coconut milk with constant stirring
- When fully cool add lemon juice and serve
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