Pulses item, suitable for vegetarians, served as main course

Indian

Toor dal - 2 cups

Green chillies - 6-7, chopped

Cumin seeds - 3 Tablespoons, chopped

Asafoetida - 1 pinch

Salt - to taste

Coriander leaves - 3 Tablespoons, finely chopped

Coconut - 3-4 Tablespoons, grated

Soak toor dal over night. Then wash it thoroughly. Grind it coarsly. Add chopped chillies, corrinder leaves, grated coconut, cumin seeds, asafoetida and salt. Mix all the ingredients thoroughly. Then make small koftas (balls) with the mixture. Pressure cook for 15 min. Serve hot with rice items, specially as an accompaniment of pulses.

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