Poricha kozhambu ~ Mixed Vegetable Dhal ~ Mixed Vegetable in Lentil coconut gravy curry

Ingredients and method to make Poricha kozhambu

4 and 1/2 cups of mixed vegetables cut into 1/2 inch pieces ( I used zucchini, potatoes and carrots this time, see notes for more options) 

1/2 cup split pigeon peas ( tur dhal/ tuvaram parappu)

1/4 tsp turmeric powder

Salt to taste 

Water as needed ( approx about 1 and 1/2 cups)

Roast and grind 

2 tsp oil

1/2 tsp split black gram lentil ( udad dhal/ ulatham parappu)

1/4 tsp whole black pepper (kali miri/ milagu)

3 small dry red chilies
with 

1/3 cup fresh or frozen grated coconut (if frozen thaw to room temperature)

Seasoning

1 tsp oil

1 tsp mustard seeds (rai/ kadagu)

Pinch of asafetida powder (hing/ perungayam)

7 to 8 large curry leaves torn into small pieces ( kadipatha/karvapillai)

Soak pigeon peas/ tur dhal in sufficient water for at least 30 minutes. Pressure cook the dhal until it is soft. Mash gently and keep aside. 

In the meanwhile for the roast and grind part...

Heat oil in a small pan on medium heat. Add split black gram lentil to it and stir until it turns reddish. Add whole black peppers and dry red chilies and stir a few times. Remove from heat and grind the lentils and chilies along with grated coconut and a little water as needed to a smooth paste.  Keep this paste aside. 

In a large pan, add all the vegetables, salt to taste , turmeric powder and water and cook on medium heat with a lid on till it cooks and is soft. Stir a few times while cooking to ensure even cooking. 

Add ground paste and mashed lentils and mix well. Add water if required to achieve required consistency and simmer for a few minutes until them flavors mingle. 

In a small pan heat oil, add mustard seeds to it. When the seeds begin to splutter, add asafoetida powder/ hing and curry leaves. Stir once or twice and pour this entire seasoning on the vegetable lentil mixture. 

Serve this curry on a bed of plain steamed rice with some of this puli itta Keerai / imli palak/ tamarind flavored spinach for a traditional South Indian meal. 

Notes:
Any combination of squash, pumpkin (kaddu), sweet potatoes, raw plantain (kaccha kela/vazhakkai), potatoes (aloo/ urilakizhangu), carrots (gajar), eggplants (baingan/ kathrikai) or even beans can be used to make this curry