Boil half cup (100g) of Toor dal (split pigeon pea) in cooker and keep it aside.

Similarly boil desired vegetables with little salt and keep aside. (We have used potato, beetroot, ivy gourd and carrot). One can use other vegetables too.

Take a pan, add 2 tsp cooking oil. Add 2 tsp chana dal (split chickpea) and roast till golden brown and put in a bowl.

Now add 1.5 tsp coriander seeds, half tsp fenugreek seeds and half tsp cumin seeds to the same pan. Add a pinch of asafoetida and roast for a minute. Then put it in the same bowl of chana dal.

Add 4-5 Kashmiri red chillies to the same pan. Roast it and put in the same bowl.

Finally put half cup (100g) of grated coconut to the same pan. Add half tsp turmeric powder. Roast it too.

Add the roast coconut to the same bowl. The mixture is now ready to grind.

Transfer all the mixture to a mixer jar or grinder. Add little water to it and grind it.

Grind it to a fine paste and transfer it to a bowl.

Take a medium sized vessel. Put the boiled toor dal and then the ground paste to it. Add little water.

Mix it well, close the lid and simmer for 5 minutes on a medium flame

Open the lid, stir for a minute then add 3 tsp tamarind juice and mix well again

Now add the boiled vegetables and mix well. Add a little water if required.

Add salt to taste.

Put 50g chopped coriander leaves and mix again

Close the lid again and simmer for 3 more minutes

Meanwhile for seasoning take a tsp of cooking oil in a small vessel, add 1 tsp mustard seeds and let it splutter

Add 3-4 kashmiri red chillies and then 5-6 curry leaves

Transfer it to the main dish and mix well

Finally garnish with a little coriander leaves

Hot and tasty Kolambo is ready to eat