Split pigeon pea (toor dal/arhar dal)
1 1/2 tablespoons
Split black gram skinless (dhuli urad dal)
Split Bengal gram (chana dal)
Cook the brinjal cubes with a little salt and water. Drain the excess water and add the tamarind juice. Cook the tuvar dal separately in a cup of water.
Heat two teaspoons of oil in a pan and sauté coriander seeds, peppercorns, red chillies and asafoetida till a nice aroma is given out and grind into a paste along with scraped coconut.
Add this to the brinjals and bring to a boil. Mash the cooked tuvar dal with salt and add to the koottu. Mix all the ingredients well and bring to a boil. Heat the remaining oil, add mustard seeds.
When they crackle add urad dal and chana dal. When the dals turn light brown, add to the vegetable mixture. Stir well and serve hot.