• Chenna dal ½cup
• Toor dal ½ cup
• Dry red chilli 5 to 6
• Green chilli 2
• Asafoetida a pinch
• Curry leaves one sprig
• Capsicum 2 big chopped into small pieces
• Coconut oil 1 tbspn
• Mustard 1 tspn
• Salt as per taste.
• Soak the Chenna dal and Toor dal for half an hour.
• Wash and remove water completely.
• Grind it coarsely along with dry red chilli and green chilli with a pinch of Asafoetida without water.
• Make it into tiny balls.
• Grease a Idly plate and steam them for about 10 to 15 min.
• You will know its done when the color changed slightly.
• Allow it to cool down bit. Doesn’t need to drop to room temperature. It should be warm enough for you to break it with your hands into grains.
• Heat oil in a wok and add mustard to it.
• Once it splutters add curry leaves and a pinch of Asafoetida.
• Next, include the the chopped capsicum, Salt as per your taste and fry until it cooks.
• Now, add the cooked and ground dal to the capsicum and mix well.
• Cover and cook for 5 minutes.
• Serve hot with Sambar rice.
• This can also be prepared using French beans, cluster beans and Banana Blossom.
• Brahmins usually prepare this with Beans and Banana Blossom.