PREPARATION

1. In a mixing bowl, add 200 grams split pigeon peas, 500 milliliters water and soak for 15 - 20 minutes.

2. Take a pressure cooker, add 800 milliliters water, soaked split pigeon peas, 1 teaspoon salt, 1/2 teaspoon turmeric and mix it well.

3. Cover it with lid and cook until you hear 2 - 3 whistles.

4. Heat 2 tablespoons oil in a pan, add1 teaspoon mustard seeds, 2 dry red chili, 10 - 12 curry leaves, 1/4 teaspoon asafoetida, 1 teaspoon green chili and stir for 2 - 3 minutes on medium heat.

5. Add 120 grams onions and fry till translucent.

6. Then, add 180 grams tomato and saute until it turns soft and pulpy.

7. Add 1/4 teaspoon turmeric and mix it well.

8. Now, add 100 grams carrot, 40 grams green beans, 70 grams eggplant, 500 milliliters water, 1/2 teaspoon salt, 1 teaspoon paprika and cover it with lid and cook for 10 - 15 minutes.

9. Add 1 tablespoon sambar masala and mix well.

10. Then, add cooked dal and cook for 7 - 8 minutes.

11. Add 85 grams tamarind pulp and mix it well.

12. Remove it from heat.

13. In a mixing bowl, add 200 grams semolina, 200 grams yogurt, 1 teaspoon salt, 300 milliliters water and mix it well.

14. Rest for 10 minutes.

15. Then, add 1 teaspoon fruit salt, 30 milliliters water and mix it well.

16. Transfer it to a steamer and steam for 15 minutes.

17. In a blender, add 120 grams coconut, 1 1/2 tablespoons peanuts, 2 green chili, 2 teaspoons ginger, 2 teaspoons tamarind, 1 teaspoon salt, 50 milliliters water and blend it a smooth paste.

18. Heat 2 tablespoons oil in a pan, add 1 teaspoon mustard seeds, 2 dry red chili, 2 teaspoons white lentils, 10 - 12 curry leaves, 1/4 teaspoon asafoetida and stir for 2 - 3 minutes on medium heat.

19. Pour the tempering over the chutney.

20. Take thatte idli and garnish some idli podi masala over it.

21. Serve.