PINDIMIRIYAM

Toor dal --- 1 cup
channa dal --- 1/2 cup
Tamarind paste --- 1 tea sp(some people they dont add tamarind so if you dont like tangy taste just remove that)
Drumstick --- 1 cut in to2 inch pieces
Okra (bhendi, bendakaya) --- 5 no. cut in to 1 inch pieces
Potato -- 1 medium cut in to cubes
Carrot -- 1 medium cut in to cubes
small onion (sambar onion) --- 1/2 cup(not only this you can use any 5 varieties of vegetables)
Salt to taste
Turmeric powder -- 1/2 tea sp
FOR MASALA PASTE:----
Coriander seeds -- 1 tab sp
Red chilies --- 2 (i used kashmiri red chilis)
Chanadal --- 2 tea sp
Pepper corns ---- 1 tea sp
Rice -- 1 tea sp
Grated coconut --- 1/2 cup
dry roast all above ingredients in a fry pan exp. coconut and grind with coconut and little water in to a smooth paste and leave a side.
FOR SEASONING: ----
Oil --- 2 tab sp
Mustard seeds -- 1 tea sp
cumin seeds --- 1/2 tea sp
Asafoetida --- 1/4 tea sp
curry leaves -- 15
METHOD:----
Mix toor dal and channa dal wash well and cook till soft (if you are using a pressure cooker then cook till 3 whistles).
In a other pan cook all vegetables till tender (don't over cook the vegetables)
Then add tamarind paste, turmeric powder,salt to taste,cooked dal and add 1 cup water if required mix well and cook till gravy becomes thick this should be in avery thick sambar consistency.
Bring to a full boil and then add masala paste mix well and again bring to a full boil and keep the flame low.
now heat oil in a other pan and add mustard seeds let them popup then add cuminseeds,asafoetida,and curry leaves let them fry for 1 sec and then add this to dal and vegetable mixture, mix well and remove from the heat.
Serve with hot rice and appdam,vadiyalu(pappad and fryams)
Enjoy your meal.
Iam sending this to EC s WYF - side dish event