Honnavar Huli

Honnavar Huli - Shobana RaoIngredients:
•Toor dal, 1/2 cup
•Green Peas, 1/2 cup
•Carrot, 1
•Cauliflower florets, 1 cup
•Potato, 1
•Tomato, 1
•Turmeric (Haldi) Powder, 1/2 tsp
•Grated Jaggery, 1 tbsp
•Salt, to taste
•Grated Coconut, 2 tbsp
•Byadgi Red Chillies, roasted, 4
•Tamarind, a small ball
•Coriander seeds, 2 tsp
•Cumin (Jeera) seeds, 1 tsp
•Mustard seeds, 1 tsp
•Fenugreek (Methi) seeds, 1/4 tsp
•Oil

Method:
You can use any vegetables of your choice. Today I have used fresh green peas, carrot, cauliflower, potato and tomatoes.
Pressure cook 1/2 cup of toor dal and keep aside.
Cook the vegetables and add the turmeric powder, grated jaggery and salt.
In a little oil, fry the coriander seeds, cumin seeds, mustard and methi seeds.
Grind the above along with grated coconut, Byadgi Red Chillies and tamarind to a smooth paste.
Now add the cooked toor dal and the paste to the cooked vegetables and bring it to a boil.
Serve hot with rice or chappatis.