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10 January 2013,00:51 by
V.Chitralekha

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LENTILS SEASONED WITH GARLIC OIL

This dish is popular in southern India, where there are numerous variations. A single vegetable can be added to the lentils, or a combination of two or more. The garlic-flavoured lentils are also extremely satisfying with plain boiled rice.
Serves :
6

Preparation Method :

  • Heat half the oil in a karahi, wok, or large pan, and stir-fry the next seven ingredients until the coconut begins to brown.
  • Stir in the prepared red lentils with the masala and turmeric. Stir-fry for 2 - 3 minutes and add the water. Bring to boil and reduce the heat to low.
  • Cover the pan and leave to simmer for 25 - 30 minutes, or until the lentils are mushy.
  • Add the chopped mixed vegetables, tamarind juice, and tomato quarters. Cook until the vegetables are just tender.
  • Heat the remaining oil in a small pan over low heat, and fry the garlic slices until golden.
  • Stir in the fresh coriander leaves, and then pour over the lentils and vegetables.
  • Mix well at the table before serving.

INGREDIENTS

  • 150 ml Cooking oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 dried red chillies
  • ¼ teaspoon asafoetida
  • 6-8 curry leaves
  • 2 garlic cloves, crushed, plus 2 sliced
  • 2 tablespoons desiccated (dry unsweetened shredded) coconut
  • 225 grams red lentils, washed and drained
  • 2 taslepoons sambhar masala or other curry powder
  • ½ teaspoon ground turmeric
  • 450 ml water
  • 450 grams mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant, cauliflower, shallots and (bell) peppers, chopped
  • 4 tablespoons tamarind juice
  • 4 firm tomatoes, quartered
  • A few coriander (cilantro) leaves, chopped

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