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06 December 2012,23:34 by
D.Sumithra

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LENTILS SEASONED WITH GARLIC-INFUSED OIL

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat half the oil in a large pan, stir-fry the mustard seeds , cumin seeds, red chillies , asafetida ,curry leaves and shredded coconut for 3 - 5 minutes or until the coconut begins to brown.
  • Stir in the prepared red lentils with the sambhar masala and turmeric with water. Bring it to the boil and reduce the heat to low.
  • Cover the pan and leave to simmer for 20 minutes, until the lentils are mushy.
  • Add the mixed vegetables, tomato quarters. Cook until the vegetables are just tender. Then add the tamarind juice cook for 5 more minutes.
  • Heat the ½ tablespoon of oil in a small pan over a low heat and fry the garlic slices until golden.
  • Pour over the lentils and vegetables with coriander leaves. Mix gently before serving. 

INGREDIENTS

  • 500 grams mixed vegetables
  • 100 ml Cooking oil
  • 2 tablespoon desiccated (dry unsweetened shredded) coconut
  • 250 grams red lentils, washed and drained
  • 70 ml tamarind juice 
  • 2 teaspoon sambhar masala or other curry powder
  • ¼ teaspoon ground turmeric
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 dried red chillies
  • ¼ teaspoon asafetida
  • 6-8 curry leaves
  • 5 garlic cloves, 
  • 400 ml water 
  • Salt to Taste 
  • 4 firm tomatoes, quartered 
  • A few coriander leaves

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