|1/2 cup Peas||1 tsp Mustard Seeds||Ghee|
|1/2 cup Potatoes||2 tsp Jeera||Salt|
|1/2 cup Carrots||2 tsp Urad Dal|
|1/2 cup Beans||1 tbsp Grated Ginger|
|1/2 cup Eggplant||4-6 Curry leaves|
|1/2 cup Yam||1 pinch Hing|
|1 cup Spinach||1 tsp Turmeric|
|1 cup Split Moong Dal||1 tbsp Vethakuzhambu Powder|
|1/2 cup Tomato|
|1 medium Drumstick|
Cut all the vegetables into 1/2 inch pieces.
Pressure cook the moong dal for about 2-3 whistles.
Assemble all the vegetables in a heavy bottom pot and add enough water to soak them.
Heat the pot and add turmeric, salt and kuzhambu powder.
Bring it to a boil and let it continue to cook on medium heat until all the vegetables are well cooked and tender. (About 15-20 minutes)
Mash the moong dal and add it to the vegetables and bring to another boil and turn off the heat.
In a small skillet, heat 3 tsp ghee and splutter the mustard seeds.
Add the Jeera and Urad Dal and roast until dark.
Add the Hing, curry leaves and ginger and saute for a minute on low.
Add this tadka to the stew.
Garnish with fresh Dhania and serve with Rice/Roti.