If potato is not yet cooked and diced, do that first, and let it cool. Then combine beans, carrots, and peas in a small pot with a cup of water. Cook for 4 or 5 mins till the veggies are tender but still crunchy. Mix the veggies and potatoes in a 3 quart pot. Sprinkle the chiles and coconut over the vegetables.
Heat the oil in a small skillet over medium heat. Put in asefetida, and mustard and cumin seeds. When seeds pop, add the urad dal. Stir and fry till dal turns reddish brown. Empty this over the cooked veggies.
Whisk the yogurt in a bowl till it's creamy, add the salt and mix again. Pour the yogurt over the veggies and mix. Heat gently but not to boiling. Serve at any temp you likehot, warm, room temp, even cold, sprinkled with the cilantro. You might like to serve this over rice or with some Indian bread.
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|Serving Size: 1 Serving (290g)|
|Recipe Makes: 4|
|Calories from Fat: 98 (35%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||14 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 3.2mg||1 %|
|Sodium 131.9mg||5 %|
|Potassium 848.7mg||22 %|
|Total Carbohydrate 40.7g||12 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 30.9g|
|Protein 8.9g||13 %|
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Calories per serving: 282
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