Lentils With Vegetables And Tamarind Recipe
Ingredients
| Toor dhal | 2 Tablespoon | |
| Masoor dhal | 2 Tablespoon | |
| 1 teaspoon ginger pulp | ||
| 1 teaspoon garlic pulp | ||
| Turmeric | 1/2 Teaspoon | |
| Chilli powder | 1 Teaspoon | |
| Ground coriander | 1 Teaspoon | |
| Salt | To Taste | |
| Onion | 1 , chopped | |
| Curry leaves | 3 | |
| 30 gl 1 oz green beans, cut into pieces | ||
| Carrot potato | 1 , diced | |
| 1 tablespoon tamarind pulp | ||
| Brown sugar | 1 Tablespoon | |
| Coriander leaves | 2 Tablespoon, chopped | |
| Corn oil | 2 Tablespoon (For the tarka (seasoned oil):) | |
| Mustard seeds | 1/2 Teaspoon (For the tarka (seasoned oil):) | |
| 3 whole dried red chillies | ||
| Curry leaves | 6 (For the tarka (seasoned oil):) | |
Directions
1. Mix together the toor and masoor dhal and wash them twice, running your fingers through them.
2. Drain them and put in a heavy-based saucepan. Add to this the ginger, garlic, turmeric, chilli powder, ground coriander, salt to taste, onion and curry leaves, followed by 600 ml / 1 pint of water. Bring to the boil, lower the heat and cook, partly covered, for 10-15 minutes, stirring occasionally. Check to see if the lentils have absorbed all the water; if they have, add more - up to 300 ml / 1/2 pint - and cook until the lentils are mushy enough to be mashed down to a paste, about 20-25 minutes.
3. Next add the green beans, carrots and potatoes, followed by a further 300 ml / 1/2 pint of water. Cook over a low heat for a further 5-7 minutes.
4. When the vegetables are cooked, add the tamarind, sugar and half the fresh coriander, followed by another 300 ml / 1/2 pint of water. Stir and bring to the boil. Remove from the heat and transfer to a warmed serving dish.
5. Make the tarka: heat the oil in a frying pan and fry the mustard seeds, dried red chillies and curry leaves. When the oil is hot and smoky, pour the tarka over the lentils.
2. Drain them and put in a heavy-based saucepan. Add to this the ginger, garlic, turmeric, chilli powder, ground coriander, salt to taste, onion and curry leaves, followed by 600 ml / 1 pint of water. Bring to the boil, lower the heat and cook, partly covered, for 10-15 minutes, stirring occasionally. Check to see if the lentils have absorbed all the water; if they have, add more - up to 300 ml / 1/2 pint - and cook until the lentils are mushy enough to be mashed down to a paste, about 20-25 minutes.
3. Next add the green beans, carrots and potatoes, followed by a further 300 ml / 1/2 pint of water. Cook over a low heat for a further 5-7 minutes.
4. When the vegetables are cooked, add the tamarind, sugar and half the fresh coriander, followed by another 300 ml / 1/2 pint of water. Stir and bring to the boil. Remove from the heat and transfer to a warmed serving dish.
5. Make the tarka: heat the oil in a frying pan and fry the mustard seeds, dried red chillies and curry leaves. When the oil is hot and smoky, pour the tarka over the lentils.
Chef
