This dish is very popular in South
India and each family have their own ways of cooking. You can use
any combination of vegetables that are in season.
Ingredients
Red split lentils - 200 grams
Water - 600 ml
Ground turmeric - ½ teaspoon
Potatoes (cut into thick pieces) - 2
pieces
Black mustard seeds - ½ teaspoon
Fenugreek seeds - ¼ teaspoon
Curry leaves - 5 pieces
Onion (sliced) - 1 piece
French beans (cut to 1 inch length) -
100 grams
Chili powder - ½ teaspoon
Lemon juice - 1 tablespoon
Toasted coconut (shredded finely) - 1
tablespoon
Cooking oil - 2 tablespoons
Salt to taste
Method
Clean lentils well, boil with
turmeric with low heat for 30 minutes until lentils are soften.
Boil potatoes in boiling water for
10 minutes and set aside.
Heat oil in pan and stir fry
mustard fenugreek seeds and curry leaves to fragrant. Add sliced
onions, French beans and fry for 5 minutes then ad potatoes in
and mix well.
Stir in lentils with salt, chili
powder and lemon juice and simmer for 2 minutes.