BHINDI GAVAR DAL

Dal (yellow moong dal) 200 gms.
Bheendi (Lady Fingers),
small
100 gms.
Gavar, (Cluster Beans) 50 gms.
Tomatoes, chopped 2 nos.
(medium)
Green Chilies, finely
chopped
5 nos.
Ginger, finely chopped 1" piece.
Curry leaves A few.
Cumin seeds 1 tsp.
Turmeric powder ¼ tsp.
Red chili powder 1 tsp.
Asafoetida ¼ tsp.
Water 4 cups
Kokam leaves 4-5 nos.
Oil 3 tbsps.
Salt To taste.
1. Keep the lady fingers and the cluster beans whole, only chop off the ends.
2. Wash and soak the dal in water for ½ an hour, then boil with salt and
turmeric powder.
3. When the dal becomes tender, churn it well and put in the lady fingers,
cluster beans, curry leaves, chopped green chilies, ginger and tomatoes.
4. Make sure there is sufficient water to cook the vegetables and cook them
till they are tender.
5. Now heat the oil and put in the asafoetida and cumin seeds.
6. After a couple of seconds, add chili powder and mix this vagar to the dal.
7. Finally add the kokam leaves to the dal and put off the gas.