Drain and rinse the varagu and let it boil in 2 cups of water. Add salt, turmeric powder, coriander powder and cumin powder. Cover and cook. When the water begins to disappear, add the vegetables, chickpeas, a bit more water and cook until the vegetables are cooked and the varagu is light and fluffy. Stir in the ginger-chilli paste, coconut and coriander. Serve with a dash of lime juice.
Note – The picture has little millet and not varagu.