MADRAS SAMBAL

Preparation Method :

• Place in a heavy pan with water, lentils and the turmeric. Bring to the boil, cover the pan and simmer until the lentils are soft.
• Par-cook the potatoes in a large pan of boiling water for about 10 -12 minutes. Drain and set aside.
• Heat the oil in a wok and fry the mustard and fenugreek seeds and curry leaves until the seeds begin to splutter.
• Add the sliced onion and the green beans and stir-fry for 5 minutes. Add the par-boiled potatoes and cook for a further 5 minutes.
• Stir the drained lentils into the potato mixture with the salt, chilli powder and lemon juice.
• Simmer until heated through. Garnish with Shredded coconut