Navaratna Paruppusili – A colourful combination of 5 vegetables & 4 lentils.
I always felt thst my paruppusili was not as soft as the one served in functions. Hence I asked the head cook in a wedding, the reason. He disclosed that they pour quite a good amount of oil when breaking the steamed dhal mixture. That is their secret! So, though not so much, I have included 2tsp oil to the dhal mixture before & after steaming & cut down the amount used in tempering to 1 tsp.
Ingredients:
Mixed chopped vegetables 2 cups
(mixture of beans, peas, carrots,
cauliflower, capsicum )
Udad dhal 1 ½ tbsp
Tur dhal 1 ½ tbsp
Bengal gram dhal 1 ½ tbsp
Moong dhal 1 ½ tbsp
Red chillies 3
Green chillies 3
Salt,haldi, hing , curry leaves
Oil - 4 tsp
To temper:
Oil 1 tsp
Mustard seeds 1 tsp
Udad dhal 1 tsp
Soak dhals with red chillies for 4 hrs.
Drain, add green chillies, hing & curry leaves.
Grind with mincer blade of food processor or in a mixie to a coarse paste without adding water.
Add haldi, 2 tsp oil & spread on a plate & steam for 5 mts.
Take out, cool, add 2 tsp oil and with oiled hands break into granules.
In the meanwhile parboil vegetables with haldi and drain.
Keep a pan on stove, add oil, temper, add vegetables & dhal.
Sprinkle salt for both together and cook for a few mts on low fire.