1 hot green pepper ]
2 Tbsp. coconut (shredded) ] masala ingredients
1 tsp. cumin seeds ]
2 c. broccoli or asparagus 1/2 tsp. mustard seeds
(frozen or fresh} 1/2 tsp. urad dhal pieces.
1/3 c. moong dhal 1/8 tsp. asafoetida (powder)
salt to taste 2 Tbsp. oil
1 Tbsp. onion (chopped)
In the mini-blender, grind pepper, cumin seeds and coconut with 1/4 cup of water into a coarse paste. Cut broccoli or asparagus into small pieces. Boil moong dhal in 3 1/2 cups of water. When dhal is about 2/3 cooked, add broccoli or asparagus into it. When broccoli is half cooked add the ground masala paste and salt into it. When the vegetable becomes soft and well cooked, remove from the heat. Saute mustard seeds, urad dhal and asafoetida in oil. When mustard seeds crack, add onion. When onion turns into golden color add the vegetables. Stir the entire mixture and remove from the heat. Goes well with rice.