Dals Recipes - South Indian-style Lentils with Vegetables Recipe

Ingredients

• 350g/12 oz/2 cups red lentils

• 1l/3 1/2 pts/ 8 1/2 cups water

• 2.5ml/1/2 tsp ground turmeric

• salt

• 15ml/1 tbsp tamarind concentrate

• 45ml/3 tbsp oil

• 15ml/1 tbsp yellow split peas

• 15ml/1 tbsp split black beans

• 4 dried red chilies

• 1.5ml/1/4 tsp fenugreek seeds

• 1.5ml/1/4 tsp asafoetida

• 1 large aubergine (eggplant), cubed

• 350g/12 oz green beans, coarsely chopped

• 350g/12 oz courgettes (zucchini), sliced

• 15ml/1 tbsp black mustard seeds

• 3 springs fresh curry leaves

• 15ml/1 tbsp chopped fresh coriander (cilantro)

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Method:

1. Boil the lentils in the water with the turmeric and salt for 20 minutes until tender. Soak the tamarind in 250ml/8 fl oz/1 cup of water for 10 minutes. Heat 5ml/1 tsp of the oil and fry the yellow split peas, split black beans, chilies, fenugreek, seeds and asafoetida until golden brown then grind to a powder.

2. Add the vegetables and tamarind water to the lentils and simmer for 5 minutes. Stir in the ground spices and cook for 5 minutes.

3. Heat the remaining oil and fry the mustard seeds until they start crackling. Add the curry leaves and fry for 20 seconds then pour over the lentil mixture, stir thoroughly, add the coriander and bring to the boil. Serve hot with plain rice, papadums and lamb curry.