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Lentils With Vegetables And Tamarind

Madhuri.Dixit's picture
Ingredients
  Toor dhal 2 Tablespoon
  Masoor dhal 2 Tablespoon
  Ginger paste 1 Teaspoon
  Garlic paste 1 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Ground coriander 1 Teaspoon
  Salt To Taste
  Onion 1 , chopped
  Curry leaves 3
  Green beans 1 Ounce, cut into pieces
  Carrot 1 , diced
  Tamarind pulp 1 Tablespoon
  Brown sugar 1 Tablespoon
  Chopped coriander leaves 2 Tablespoon
  Corn oil 2 Tablespoon
  Mustard seeds 1⁄2 Teaspoon
  Dried red chilies 3
  Curry leaves 6
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.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Tamarind
Interest: 
Healthy

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