For lentils: Wash the above ingredients, cover with water and soak for one hour.

1. Drain the soaked ingredients and grind coarsely without adding water.
2. Blend in the salt and keep aside.
3. Heat the oil and add the mustard seeds.
4. When the mustard seeds splutter add the black gram dal and roast till golden in colour.
5. Add cumin seeds and asafoetida.
6. Add chopped onion and green chillies.
7. Add chopped capsicum and beans and stir fry till they are half done.
8. Mix in the ground lentil, switch off flame and allow to cool.
9. Blend in the carrot gratings and the chopped coriander.
10. Take lemon size balls of the prepared mixture and shape them into dumplings.
11. Arrange the prepared dumplings in a greased idly plate and steam in the pressure cooker without the weight for fifteen minutes.
12. Serve the hot lentil and vegetable dumplings with a tangy tamarind sauce or mint chutney.

Recipe courtesy: Chitra Amma's Kitchen