Archi Kalaral (Paruppu Usili)

Ingredients

Thoor dhal (thuvaram paruppu) - 1 cup
Bengal gram (Kadalai paruppu) - 1/4 cup
Red chilly - 5
Salt - 1 teaspoon
Gingely Oil (Nallennai) - 50 ml
Sunflower Oil - 50 ml
Mustard (kadugu) - 1 teaspoon
Urid dhal (Ulutham paruppu) - 1 teaspoon
Asafoetida (perungaayam) - 1/4 teaspoon
Curry leaves

Choice of vegetables : 

200 grams of :

Beans [or] 
Cluster Beans (Kothavarangaai) [or]
Capsicum (Kodamilagaai) [or]
Banana Flower

Preparation

1. Soak the thoor dhal, bengal gram and red chilly in water for 2 hours
2. Chop the vegetable of your choice and keep this ready
3. Drain the water and thoroughly wash the ingredients with fresh water
4. Take mixer grinder container
5. Add the red chilly at bottom
6. Add salt
7. Add the thoor dhal and bengral gram
8. Grind it coarsely. It should not form a paste.
9. Boil the chopped vegetable in a separate vessel. [ To boil, add the chopped vegetable in a vessel with little quantity of water for 5 minutes]
10. Add required salt for the vegetable during boiling
11. Heat sunflower and gingely oil in a pan
12. Add mustard
13. Allow mustard to burst
14. Turn stove to low flame
15. Add asafoetida & ulutham paruppu
16. Saute till they turn golden brown
17. Add curry leaves and mix
18. Add the grinded ingredients and mix thoroughly
19. Keep stirring the pan once in 2 minutes
20. Continue for 10 minutes until the consistency/color changes and the dhal items get cooked
21. Add boiled vegetable and mix thoroughly
22. Heat for 2 to 3 minutes and turn off the stove