Cover dal with water and soak 30 mins before cooking.
Cook dal for 15 mins in the cooker.
It should not be over-cooked.
Cook the vegetables for half an hour if in the conventional manner or one whistle if in a pressure cooker.
Let a small quantity of water remain, so that the kari will be in the form of paste (after adding coconut paste) and drain the excess water.
Fry the grated coconut along with pepper and jeera and grind it.
Add the coconut paste and jaggery into the vegetables.
Add salt, stir and let it boil for 5-10 mins.
In a pan, heat oil and add mustard.
When it breaks, add this into the cooked vegetable.
Mix it well and remove from the stove.
Garnish with curry leaves.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.