Pindi Miriam

Recipe by
Total Time:
30-45 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 cup - tur dal
  • 1 - potato
  • 1/2 cup - green peas
  • 2 - carrots
  • 2 - drumsticks (optional)
  • 10 - French beans
  • For masala:
  • 1/2 cup - coriander seeds
  • 2 tsp - cumin
  • 2 tsp - peppercorn
  • 2 tsp - raw rice
  • 1/2 cup - coconut grated
  • 3 - red chillies
  • 1 tbsp - ghee

How to Make Pindi Miriam

  • Roast tur dal till golden brown and boil till it is well done.
  • Cut potatoes and carrots into cubes.
  • Cut drumsticks into 3-inch long pieces and cut beans into 1-inch long pieces.
  • Wash the dal and vegetables, and keep aside.
  • For masala:
  • Heat half the ghee in a pan, add coriander seeds, cumin, peppercorns, and red chillies.
  • Wash rice and add that also to the pan and fry together till the rice and coriander turn golden brown.
  • Add the remaining ghee and fry the grated coconut till golden brown.
  • Grind the masala together with the fried coconut into a smooth paste.
  • Add the masala to the dal and add vegetables, and boil them together with 3 cups of water in a pressure cooker till vegetables are done.
  • Do not forget to add salt before boiling.
  • Serve hot with rice or roti or if you prefer eat it just like that!