Moong dal - 2 tablespoons
Potato - 1
Mixed vegetables - beans carrot and peas - 1 cup
Shallots ( small onions) - 10
Ginger - 1/2" piece
Green chillies - 3
Coconut milk - 1 cup (thick extract), 1/2 cup (2nd extract) and 1 cup (3rd extract)
Salt - to taste
Cloves - 2
Cinnamon - 1" stick
Lemon - 1
Cumin seeds - 1 tsp.
Oil (preferably coconut oil) - 2 tsp.
Curry leaves - 1 sprig
Extract milk from coconut three times. Keep all the three coconut milk separately.
Pressure cook moong dhal, mash well and keep aside.
Boil potatoes, peel and roughly mash it. Keep aside.
Chop vegetables and onions finely.
Grind ginger and green chillies to a fine paste.
Heat coconut oil in a kadai, add whole spices and then onions. When onions turn translucent, add the chopped vegetables. Saute for 3 minutes. Now add the ginger, green chilli paste and saute for another two minutes. Add the 3rd coconut milk. Cook covered till the vegetables are tender.
Now add the mashed potatoes, moong dal and salt. Mix well. Simmer the stove and add the 2nd extract. Stir continuously for 3 minutes.
Now add the 1st thick extract of the coconut milk. Mix well. Switch off the flame. DO NOT BOIL AFTER ADDING THICK EXTRACT AS IT WILL CURDLE.
Temper with cumin seeds and curry leaves. Transfer to a serving bowl, squeeze juice of a lemon and mix well again. Serve hot with idiyappam, aappam or rice.