Kolumbu

by Tarla Dalal

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Preparation Time: 20 min.
Cooking Time: 45 min.
Serves 8.
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Ingredients

For the kolumbu powder
1 1/2 tbsp chana dal (split Bengal gram)
1 1/2 tbsp urad dal (split black lentils)
1 1/2 tbsp coriander (dhania) seeds
1/4 tsp fenugreek (methi) seeds
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
5 black peppercorns (kalimirch)
1/2 tsp asafoetida (hing)
4 whole dry kashmiri red chillies
1/2 tsp turmeric powder (haldi)

For the kolumbu
1 cup toovar (arhar) dal, cooked
1 cup cauliflower florets
1/2 cup french beans, cut into 25 mm. (1") pieces
1 cup potato cubes
2 cups chopped drumstick(saijan ki phalli / saragavo)
salt to taste

For the tempering
1 tsp mustard seeds ( rai / sarson)
1 tsp asafoetida (hing)
7 to 8 curry leaves (kadi patta)
2 tbsp oil

Method

For the kolumbu

Cook the toovar dal with salt and water.
When half done, add the kolumbu powder, all the vegetables and salt and heat till they are cooked.
Prepare the tempering by heating the oil, adding the mustard seeds, asafoetida and curry leaves and frying for some time. when the seeds crackle, add this tempering to the kolumbu.
Serve hot.

RECIPE SOURCE : Idlis & Dosas