Yellow Lobia Dal Sundal ( Kara mani)
Lobia dal : 2 cups, soaked for 2 hrs, and pressure cooked till soft but not mushy.
Salt to taste
Grated fresh coconut: 1/4 th cup.
Amchur powder : 1 tsp.
Oil for seasoning : 3 to 4 tsp,(preferably sunflower oil)
Mustard seeds : 1 tsp.
Urad dal : 2 tsp
Curry leaves : 2 sprigs
Aesofotida(Hing) : 1/4 tsp
To make into a paste:
1 bunch coriander leaves, 3 to 4 green chillies, 1 inch piece ginger.
In a kadai, take the oil.
When hot add the mustard seeds and urad dal.
When the mustards splutter, reduce the heat of the stove and add the curry leaves and hing.
Stir a little and then add the paste of coriander leaves and chillies.
Stir till the raw smell goes.
Add the lobia dal, add enough salt , 1/2 tsp of haldi and amchur powder and stir well.
Keep the vessel covered on low heat for a few minutes.
Add the grated coconut and stir well.
Take off the stove and serve either hot or cold.