Dals Recipes - Madras-style Lentils with Vegetables Recipe

Ingredients

• 175g/6 oz/1 cup red lentils, soaked in cold water for 20 minutes

• 1.5l/2 1/2 pts/ 6 cups water

• 5ml/1 tsp ground turmeric

• salt

• 45ml/3 tbsp oil

• 15ml/1 tbsp black mustard seeds

• 1.5ml/1/4 tsp fenugreek seeds

• 4 dried red chilies

• 1 onion, chopped

• 1cm/1/2 in ginger root, finely chopped

• 4 cloves garlic, crushed

• 15ml/1 tbsp ground coriander (cilantro)

• 10ml/2 tsp ground cumin

• 1.5ml/1/4 tsp black pepper

• pinch of asafoetida

• 1 small aubergine (eggplant), cubed

• 225g/8 oz green beans, coarsely chopped

• 450g/1 lb okra

• 2 carrots, sliced

• 1 tomato, chopped

• 10ml/2 tsp tamarind concentrate

• 30ml/1 tbsp chopped fresh coriander (cilantro)

---

Method:

1. Boil the lentils in the water with the turmeric and salt for 20 minutes until tender. Heat the oil and fry the mustard and fenugreek seeds and the chilies until the mustard seeds start crackling. Add the onion, ginger and garlic and fry until browned.

2. Add the coriander, cumin, pepper and asafoetida and stir for 2 minutes until the oil separate. Pour over the lentils. Add the vegetables and stir until well blended.

3. Bring to the boil, cover then simmer gently for 10 minutes until the vegetables are tender, stirring occasionally. Garnish with the coriander and serve hot with plain rice, chutney, papadums and fish curry.