Avial

Ingredients:

• Coconut 1 finely-grated
• Channa Dal 1 tsp roasted
• Urad Dal 1 tsp roasted 
• Asafoetida (heeng) 1/4 tsp
• Green Chilies 2
• Turmeric Powder 1/4 tsp
• Assortment of vegetables, excluding salad and leafy vegetables and beetroot (cut and diced)

Method:

• Blanch the diced vegetables and set it aside for later use. 
• Grind channa dal, urad dal, asafoetida and green chillies to a paste. 
• Heat ghee in a separate shallow pan and add the grounded paste. 
• Fry lightly till it emits fragrance. Add the grated coconut and saute it over a low flame. 
• Add the blanched vegetables and cook till done. Add salt to taste. Serve hot.