Pepper flavoured Dal , with vegetables or Pindimiriyam

Ingredients:

Split red gram- 1 cup
Turmeric powder- 1/2 tsp
Bottle gourd- 4 to 6 cubes, medium sized
Potato- 1 large, diced
Raw bananna- 1, dice dmedium
Brinjal- few pieces
Beans- 10 to 12, chopped
Cluster beans- 1/2 cup, chopped
Tamirand pulp-1.5 tbsp
Oil- 5 tbsp
Salt- To taste

The paste:

Split black gram -1 tbsp
Cumin seeds- 1/2 tbsp
Coriande seeds- 2 tbsp
Peppercorns- 1 tbsp
Red chillies- 5 to 6. whole with stalk removes
Asafoetida- 1/2 tsp
Coconut- 1/2 cup, grated

The Tempering:

Musterd seeds- 2 tsp
Cumin seeds- 2 tsp
Curry leaves- 10 to 12
Asafoetida- 1/2 tsp

Procedure:

1- Boil the vegetables in little water with turmeric until tender. Set aside along with water.
2- Pressure cook the red gram in 3 cups of water to a soft consistency, and set aside.
3- For the paste , heat 3 tbsp oil in a wok and add the black gram. As the gram turns brown, lower the flame and add remaining ingredients except coconut. Roast for a couple of minutes. Now add coconut and continue to roas for a minute or two. Grind into fine paste, using very little water.
4- In the same wok, heat remaining oil for tempering. Pop the mustered and add cumin. Lower the flame and add curry leaves and asafoetida.
5- Add the prepared paste and allow to simmer for few minutes. Add the boiled vegetables. tamirand pulp, chopped coriander leaves and salt. Simmer for 3-5 minutes.
6- Finally, stir in the cooked gram and simmer for 4-5 minutes, allowing the flavoures to blend well.

Note:

Serve with steamed rice.
For special touch add 1 tbsp ghee just before switching off flame.