Instructions

1. Soak the bengal gram in water for 2-3 hours.
2. Grind ½ cup grated coconut with cumin seeds and dry chillies to a coarse paste, keep aside.
3. In a separate pan, add water. To the water, add the vegetables,bengal gram, turmeric powder, chilli powder, & salt, and cook on a medium flame. Once it starts boiling, simmer it and cook until the veggies are soft, properly cooked, and until the water dries out. Add more water if necessary.
4. Lightly mash the cooked vegetables with the back of a wooden spoon. Add the grinded coconut paste, mix well and continue cooking till the raw coconut smell subsides.
5. Now add pepper powder and jaggery to the pan, mix well and check for the seasoning. Place the lid, cook for another 2-3 minutes, and then switch off the flame.
6. For tempering, heat oil in a separate pan and splutter mustard seeds. Add black gram, curry leaves, dry red chillies and grated coconut. Roast the coconut until they turn golden brown.
7. Pour this over the cooked veggies, mix well.
8. Serve it with hot rice or roti.