Lima beans gravy and instant mango pickle

Ingredients

1)LIMA BEANS GRAVY:

• Tuvar Dal - 1/2 cup
• Lima Beans(Mochai Paruppu) - 1 1/2 cups
• Coriander seeds - 1 tablespoon
• Cumin Seeds - 1/2 teaspoon
• Grated coconut-1/4 cup
• Red chillies(Badige) - 5 (these red chillies are very mild and gives a dark red colour to the dish)
• Cinnamon - 1/2 " piece
• Bengal Gram - 1/4 teaspoon
• Tamarind paste - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Jaggery - 1 teaspoon (Optional)
• Salt - To Taste
• For seasoning
• Oil - 1 tablespoon
• Mustard seeds - 1/2 teaspoon
• Curry leaves - 2-3 springs
• Hing - a pinch

2)MANGO PICKLE:

• Raw Mango - 1
• Kashmiri chilli powder - 1 tsp
• Hing - 1/4 teaspoon
• Salt - To taste

For Seasoning:-

• Oil- 1 tablespoon
• Mustard - 1/4 teaspoon
• Curry leaves - 2 -3

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Preparation

• 1)LIMA BEANS GRAVY:
  Dry Roast Coriander seeds,Bengal Gram,jeera,cinnamon till it releases good aroma and keep it aside.In the same pan dry fry red chillies and then dry fry coconut.Allow all the ingrediants to cool and make a paste with a little water. Pressure Cook toor dal and lima beans along with turmeric for about 3 whistles. After releasing the pressure,add the grinded paste along with the jaggery,salt and tamarind past to the cooked tuvar dal, lima beans and allow it to come to boil.Take it of the gastop. Now season the gravy with mustard seeds,curry leaves and hing in a Tablespoon of oil.
• 2)MANGO PICKLE:
  Slice the mango's to small pieces. Mix salt,hing and red chilli powder to the mango's and keep it aside. Heat oil add the mustard seeds and curry leaves allow it to crackle. Add this mixture to the mangos and mix well. This pickle stays good for 3-4 days,if we dont use the wet spoons..

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