PARUPU USILI

INGREDIENT

Thur daal haf cup
Bengal gram daal half cup
Red chilli 1 no
Green chilli 2 nos.
Salt as per taste
Asafoetida 1 tsp
Oil 3 tbspn
coconut oil 1tsp
Mustard seed for seasoning 1 tsp

Vegetable Any of these...
Beans or avarakai 1/4 kg or
Capsicum, 1/2 kg or
Plantain flower one full
Beans and avarakai have to be baked with little water , salt till done to soft.

Plantain flower has to be steam cooked for 4 minutes with salt mixed

Capsicum need not be cooked before. I can be added to the dal preparation directly and cooked for 10 minutes.As it is soft it will be cooked soon

Method

Soak both the daals for 2 hours.Strain water .
Grind coarsly adding chiilies, salt and little water and asafoetida.
Take the batter and steam cook for 10 minutes
Take a kadai add oil and mustard seed,
After it splutters add the steam cooked batter of daal and break it finely using a flat laddle.
Keep the stove in simmer and close the kadai with lid sauting it in between till the daal comes  to a powdery form.It may take approximately 20 minutes to come to this stage.
At this stage add the vegetable which is precooked and mix well .The vegetable should not contain water in it.
Simmer the stove and keep it closed and let the whole vegetable mixture cook for 10 minutes.
Finally add a tsp of coconut oil for a good aroma.