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Prep Time: 10 mins
Cooking Time: 25-30 mins
Serves: 4-5
Recipe Inspiration: Sailu’s Food

Ingredients:
½ cup Channa Dal/Split Bengal Gram
1 cup Carrot, peeled & cut into 1 cm cubes
2 cups Runner Beans, cut into 1 cm pieces (alternately you can use French Beans or other beans of your choice and availability)
¼ tsp Turmeric Powder
1 tsp Jaggery (adjust acc to taste)
2 Green Chillies, slit
1-2 tbsp grated Coconut, fresh/frozen
1-2 tbsp Fresh Lime Juice (adjust acc to taste)
Salt to taste

For Tadka/Tempering:
½ tsp Jeera/Cumin Seeds
1 tsp Mustard Seeds
1 tsp Urad Dal
1 tsp Channa Dal
1-2 Dry Red Chillies, halved
Big pinch of Hing/Asafoetida
Few Curry Leaves
½ tbsp Oil

Method:

Wash dal, 2-3 times, in clean water till the water turns clear. Place it in a pressure cooker or any thick bottomed vessel with lid. To this, add turmeric powder and few drops water. Cook covered in 1½-2 cups of water till it is cooked thoroughly, stirring in between. Make sure the dal should not turn mushy and should retain its shape. I cooked using thick bottomed pot and it took around 15-17 mins to cook. If using pressure cooker, cook for 8-10 mins or just one whistle. Drain water and keep it aside till needed.
Heat oil in a pan and add mustard seeds to it. Once mustard starts to pop and splutter, add urad dal, channa dal, broken dry red chillies, curry leaves and hing. Sauté till dals turns light golden yellow. Now add jeera and sauté for few more seconds till it turns light brown.
Mix in chopped carrots, runner beans, slit green chilli, salt to taste and jaggery. Add about tbsp of water and cook covered for about 5 mins on medium to low flame. Open the lid and mix cooked channa dal and mix well. At this stage add another tbsp or two of water and mix well. Cook covered for further 5-10 mins on medium to low flame, stirring in between to make sure vegetables doesn’t stick to the pan.
Mix fresh/frozen grated coconut and fresh lime juice and switch off the flame. Serve this hot with Rice/Chapatti/Phulka and Rasam/Dal or serve as evening snack.

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Note:
Same dish can be prepared using other vegetables like Cauliflower, French Beans, Potatoes, and Capsicum/Bell Peppers.
Vary the quantity of carrot, beans and channa dal used according to your preference and taste.

Other Palya recipes blogged so far

• Tondekai/Tindora Palya
• Tender Jackfruit Palya
• Masala Badane/Eggplant Palya
• Fried Bendekai/Bhindi Palya
• Bell Pepper-Carrot Palya
• Sweet & Sour Badane/Eggplant Palya
• Green Peas-Cauliflower Palya
• Uppu Mavinakai (Mangoes in Brine) Palya
• Tondekai/Tindora-Cashew Palya
• Green Peas-Cabbage Palya

Labels: Bachelor Friendly, Carrots, Chana Dal, Coconut, Mangalore food, Palya, Runner Beans