Tri-colored Bean/Dhall Kurma

     You know the reason behind that "Tri-colored". I'll describe you :) I always love spicy kurma wih hot steamed rice & chappathi. Few days back i bought "Raajma", as that it is the first time, i dont know what to do with that other than sundals. Next day my lunch recipe was "Peas Kurma", so inadvertently soaked along with Peas and while surfing my freezer for some product, i saw some left out channa dhalls, so again added it with Peas & Raajma. All three were enjoyed in water overnite ! This is the mokkai story behind that Tri-coloured.

ALL YOU NEED:

Green Peas	1/4 cup
Channa Dhall	1/4 cup
Raajma	1/4 cup
Chopped Onion	2 Nos.
Chopped Tomato	2 Nos.
Curry Leaf	1 Twig
Corainder Leaf	2 Twigs
Turmeric Powder	Pinch
Chilly powder	2 spoons
Corainder powder	1 spoon
Ginger	1 inch
Coconut Pieces	4 to 5 Nos.
Cinnamon	2 Nos.
Cardamom	1 No.
Fennel Seeds	2 spoons
Cloves	4 to 5 Nos.
Salt	To Taste
Mustard	1 spoon
Oil	1 spoon

METHOD:
     Soak Peas, channa Dhall & Raajma overnite. Pressure cook it for 3 whistle and keep aside. Heat a spoon of oil in a pan, add mustard, chopped onion, Cinnamon, cardamom, 1 spoon of fennel seeds and cloves. Saute it for 5 mins. Then add chopped tomato, turmeric powder, chilly powder, Corainder leaf, curry leaf, pinch of salt, saute it until oil oozes out. Then add pressure cooked bean/dhall and mix well with the sauted mixture. Let it sit for 5 minutes, mix it inbetween. Meantime, grind coconut pieces with fennel seeds and corainder seeds to a fine paste. Pour it into the pan and add required water and salt. Allow it to boil, until the raw smell of coconut goes off. Now tasty "TRI-COLOURED" kurma ready and serve it with hot steamed rice and roti/chappathi

♬ Sangeetha♡Nambi ♬