This is a traditional South Indian vegetarian side dish that generally combines split pigeon peas (toor dal) with green beans or fenugreek leaves. This recipe post combines broccoli with the traditional ingredients, which boosts the nutrition factor of this curry,. and also shows three new ways to serve this dish.
Ingredients:
1 cup toor dal(split pigeon peas)
500 grams of mixed veggies ( I used about 150 grams green beans, 150 grams broccoli, 100 grams of spinach and 1 medium sized capsicum/green pepper) – you can mix and match the veggies
4 dried red chillies ( The ones I used were not spicy at all – adjust this to taste)
a big pinch of asafoetida (hing)
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
Salt to taste
juice from 1 lemon ( optional – to get a tangy taste)
Read full post: Lentils, Green Beans, Spinach and Broccoli Dry Curry (Bele Palya/Paruppu Usili) – 3 New Ways to Serve