Ingredients vegetarian 6 servings

• 1/2 cup cooked channa dal (pressure cook with a pinch of turmeric)
• 2 carrots
• 50 g beans
• a handful of (fresh or frozen) green peas
• 2 small onions
• 1 large tomato
• 1/2 tsp fennel seeds
• 1 tsp dhaniya(whole)
• 1/2 tsp jeera
• 4 cloves
• 1 inch of cinnamon
• 1/2 tsp turmeric
• 1 1/2 tsp red chilli powder
• 1 tsp ginger garlic paste
• 2 tbsp of grated coconut
• 1/2 cup of coconut milk
• 3-4 curry leaves
• few sprigs of coriander leaves

Directions

1. heat oil in a kadai and fry onions with dhaniya, jeera, fennel seeds and cloves and cinnamon.
2. grind it to a smooth paste adding the grated coconut.
3. heat oil again and add the ginger garlic paste,and fry in tomatoes,curry leaves and coriander.
4. add the chilli and turmeric powder.
5. add the vegetables also with salt to taste and cook till they are soft.
6. stir in the ground paste and cook again for 5 more minutes adding a little water.
7. add the cooked dal and pressure cook till one whistle. 
8. once done, wait for it to cool and open the cooker and stir in the coconut milk and simmer for 3-4 minutes.
9. garnish with coriander leaves and serve.

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