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10 January 2013,00:56 by
J.Sujatha

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SOUTH INDIAN LENTILS AND VEGETABLES

Pulses are perfect for easy, inexpensive meals. Choose a selection of your favourite vegetables, such as potato, cauliflower, carrots, and beans for this tasty dish.
Serves :
6

Preparation Method :

  • Heat the oil in a heavy pan. Fry the mustard seeds, cumin seeds, dried red chillies, asafoetida, curry leaves, crushed garlic, and desiccated coconut until the coconut browns.
  • Mix in the masoor dhal or red split lentils, sambhar masala and ground turmeric. Stir in 450 ml / ¾ pint / scant 2 cups water.
  • Simmer the mixture until the lentils are mushy.
  • Add the mixed vegetables, tamarind juice, and tomatoes. Cook so that the vegetables are crunchy.
  • In the oil, fry the garlic slices and fresh coriander. Pour over the lentils and vegetables. Mix at the table before serving.

INGREDIENTS

  • 4 tablespoons 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
  • 2 tablespoons desiccated (dry unsweetened shredded) coconut
  • 250 grams masoor dhal or red split lentils
  • 2 teaspoons sambhar masala or garam masala
  • ½ teaspoon ground turmeric
  • 450 grams mixed vegetables, in bite-size pieces
  • 4 tablespoons tamarind juice
  • 4 firm tomatoes, quartered
  • 4 tablespoons Cooking oil
  • 2 garlic cloves, finely sliced
  • Handful fresh coriander (cilantro), chopped

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