yummy everyday meal: Carrot Beans and Peas Poriyal

Starting the 3rd week of blogging Marathon #90 with everyday lunch/dinner recipes.Being a rice eater most of our weekday lunch or dinner would be a simple South Indian cooking.As kids's prefer to eat rice once in a day, I do a veggie poriyal and some sambar or kuzhambhu variety.

For day 1,I sharing a poriyal recipe with mixed veggies and green lentil(moong dhal).I make this poriyal whenever I have a small portion of those veggies.It pairs very well with sambar spicy kuzhambhu varieties.This recipe is a no onion-garlic version and all the veggies are homegrown.

Carrot,Beans and Peas Poriyal

Basic Information

Preparation time 20 minutes
Cooking time 12-15 minutes

Serves 3(generously)

Ingredients

Ingredient	Quantity
Beans (finely chopped)	1 cup
Carrot (finely chopped)	1/3 cup
Green peas/pacahi pattani(fresh or frozen)	1/2 cup
Green chilly/pachamilagai	2(slit lengthy)
Moong dhal/paasiparuppu	2 tbs
Coconut(grated)	3 tbs
Red chilly powder/milagai podi	1/8 tsp
Curry leaves/karivepillai	few leaves
Salt	1 tsp
Oil	2 tsp

For the tempering

Ingredient	Quantity
Mustard seeds/kadugu	1 tsp
Urad dhal/uluthamparuppu	1.5 tsp
Red chilly/varamilagai	1 (broken)
Asafoetida/perungayam	a pinch

Method

Soak the moong dhal in water for 10 minutes,meanwhile chop the veggies and keep it aside.Once the moong dhla is soaked for 10 minutes,drain the water,set it aside.

Now keep a pan on the stove top with 1/2 cup of water.To this add the soaked moong dhal and cook it for a minute.Now add the fresh green peas and cook it for a minute.

Add in the remaining veggies,salt,red chilly powder and green chilly.Mix it well and cook it covred in a medium flame for 5-6 minutes or until the veggies are cooked.

Now add in the grated coconut and mix it well.Now in a separate pan add the oil and do the tempering and add it to the veggies.Mix it well and put off the flame.

Serve it along with rice and kulambhu.

Since I wanted the dhal to be slightly mushy,Soake it for 10 minutes.If you want it to be separated then no need to soak.
Finely chopped shallots can also be added in the tempering.