Thursday, December 13, 2012,11:11 PM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a heavy pan. Add in the mustard seeds, cumin seeds, red chilies, asafetida, curry leaves, garlic and desiccated coconut, fry till the coconut browns.
  • Mix in the lentils, sambhar masala and turmeric. Stir in 2 cups water.
  • Simmer until the lentils are mushy, then add the vegetables, tamarind juice and tomatoes. Cook until the vegetables cooked but firm to bite.
  • Fry the garlic slices and fresh coriander with little oil in a fry pan. Pour over the lentils and vegetables. Mix at the before serving.


  • 70 ml  Cooking oil
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 dried red chilies
  • ¼ teaspoon asafetida
  • 6 curry leaves
  • 2 garlic cloves, crushed
  • 40 grams desiccated (dry unsweetened shredded) coconut
  • 250 grams masoor dhal or red split lentils
  • 2 teaspoon sambhar masala or garam masala
  • ½ teaspoon ground turmeric
  • 500 grams mixed vegetables
  • 70 ml tamarind juice
  • 4 firm tomatoes, quartered
  • 4 tablespoon Cooking oil
  • 2 garlic cloves, finely sliced
  • Salt to Taste
  • 30 grams coriander (cilantro), chopped

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