Patoli

For the dal mixture:

½ cup channa dal
¼ cup Moong dal
6 red chillies
a small piece of ginger
¼ tsp jeera

Soak the above dals in water for about ½ hour. Drain. Combine the dals and the rest of the above ingredients and gring to a coarse paste in a mixer. Make little balls and steam in an idli pan or a regular dish for about 10 minutes.

For the Patoli:

4 cups Chopped Chikudukaya or Broad Beans (you may substitute this with chopped green beans, chopped Aratikaaya or plantain or chopped cluster beans or gorchikudukaya or mattikaya)
1 onion - chopped fine
1 pinch of turmeric
salt to taste
2 tbsp fresh grated coconut
For the seasoning:
2 tsp Oil
1/2 tsp Mustard seeds
1 tsp urad dal
1 tsp channa dal
a few curry leaves

Method:In a pan, heat the oil. Season with mustard seeds and the dals. Add the curry leaves and saute for a minute. Then add the chopped onions and saute till soft. Then add the chopped vegetable. Add a pinch of turmeric and salt to taste. Mix well. Add about 1/2 cup of water and cook covered with a lid until tender or until all the water has evaporated.Meanwhile, crumble the dal lumps into a coarse powder. In another pan, heat some oil. Add the crumbled dal lumps and saute, stirring in between for about 10 minutes on a medium flame. The dal mixture should be cripy a bit at this point.Once the vegetable is cooked, add the sauteed dal mixture and mix well. Leave on stovetop for about 5 minutes. Garnish with fresh grated coconut and serve hot.