PREPARATION

1. In a bowl, add 250 grams pigeon peas, 500 milliliters water and soak for 20 minutes.

2. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 30 milliliters oil and mix it well.

3. Add 180 milliliters water and knead it into a smooth soft dough.

4. Rest the dough for 30 minutes.

5. Take a pressure cookers dd the soaked dal, 1100 milliliters water, 1 teaspoon salt, 1/4 teaspoon turmeric and mix it well.

6. Cover it with lid and cook until you hear 3 whistles.

7. Remove it from heat and keep aside.

8. Heat 30 milliliters oil in a heavy skillet, add 1 teaspoon mustard seeds, 2 dry red chili, 5 - 6 curry leaves, 1 teaspoon green chili, 1/4 teaspoon asafoetida and stir for

1 - 2 minutes.

9. Then, add 110 grams onions and fry till translucent.

10. Now, add 130 grams tomato and saute until it turns soft and pulpy.

11. Cook for 5 - 7 minutes on medium heat.

12. Add 1/4 teaspoon turmeric and stir well.

13. Then, add 115 grams pumpkin, 120 grams carrots, 120 grams eggplant, 130 grams potatoes and mix it well.

14. Add 1/2 teaspoon salt, 1 teaspoon paprika and mix it well.

15. Now, add 500 milliliters water and mix it again.

16. Cover it with lid and cook for about 8 - 10 minutes on medium heat.

17. Open the lid and give it a nice stir.

18. Add 1 tablespoon sambar masala powder and mix it well.

19. Cover it again with lid.

20. Cook for about 10 - 12 minutes on medium heat.

21. Open the lid and give it a nice stir.

22. Then, add the cooked dal in it and mix it well.

23. Add 50 milliliters tamarind water and mix it again.

24. Cook for about 30 - 40 minutes on medium heat or until the mixture thickens.

25. Add 2 tablespoons coriander and mix it well.

26. Remove it from heat and allow it to cool.

27. In a blender, add 30 grams dry coconut, 5 grams garlic, 1 dry red chili, 1/2 teaspoon salt, 1/2 teaspoon paprika and blend it into a powder.

28. Take a ball from dough and dust it with flour.

29. Flatten it with the help of rolling pin.

30. Add the prepared sambar on it.

31. Add some prepared dry coconut chutney on it.

32. Fold the sides properly.

33. Heat some oil in a pan and shallow fry this until golden brown and crispy from all sides.

34. Remove it from heat and drain it on an absorbent paper.

35. Cut it into half.

36. Garnish with coriander.

37. Serve.