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PrintSOUTH INDIAN LENTILS AND VEGETABLES
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy pan. Add in the mustard seeds, cumin seeds, red chilies, asafetida, curry leaves, garlic and desiccated coconut, fry till the coconut browns.
- Mix in the lentils, sambhar masala and turmeric. Stir in 2 cups water.
- Simmer until the lentils are mushy, then add the vegetables, tamarind juice and tomatoes. Cook until the vegetables cooked but firm to bite.
- Fry the garlic slices and fresh coriander with little oil in a fry pan. Pour over the lentils and vegetables. Mix at the before serving.
INGREDIENTS
- 70 ml Cooking oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 dried red chilies
- ¼ teaspoon asafetida
- 6 curry leaves
- 2 garlic cloves, crushed
- 40 grams desiccated (dry unsweetened shredded) coconut
- 250 grams masoor dhal or red split lentils
- 2 teaspoon sambhar masala or garam masala
- ½ teaspoon ground turmeric
- 500 grams mixed vegetables
- 70 ml tamarind juice
- 4 firm tomatoes, quartered
- 4 tablespoon Cooking oil
- 2 garlic cloves, finely sliced
- Salt to Taste
- 30 grams coriander (cilantro), chopped
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