In palyas the vegetables are cooked in a very simple way. These palyas are non-spicy and cooked in a balanced way so that the vegetables retain the color and the basic aroma. These kinds of palyas are good for children also .
- 1 bunch dill
- 17 oz (500 g) carrots
- 1 Tbs coconut, grated
- 8 fl oz (250 ml) water
- salt to taste
- 1 Tbs oil
- ½ tsp black mustard seeds
- 1 tsp black gram dhal (skinned & split)
- 1 green chilli
- ½ tsp ground black pepper
- 1 Pinch asafetida
How to Make It
- Wash the black gram dhal in water, then cover with fresh water and leave to stand for 1 hour. Drain and set aside.
- Finely chop the dill. Set aside. Wash the carrots and chop into small pieces. Set aside.
- Prepare the tempering by heating the oil over low heat in a heavy-bottomed pot. Add the black mustard seeds, and when they start to splutter add the asafetida and the black gram dhal and fry until golden brown. Add the green chilli or pepper and chopped dill and fry for a few seconds.
- Add the carrot, coconut and salt to taste and fry for a few more seconds. Add the water, mix well, cover with the lid and cook for 10 minutes or until the carrot becomes soft.