Thursday, December 13, 2012,9:32 PM by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Place in a heavy pan with water, lentils and the turmeric. Bring to the boil, cover the pan and simmer until the lentils are soft.
  • Par-cook the potatoes in a large pan of boiling water for about 10 -12 minutes. Drain and set aside.
  • Heat the oil in a wok and fry the mustard and fenugreek seeds and curry leaves until the seeds begin to splutter.
  • Add the sliced onion and the green beans and stir-fry for 5 minutes. Add the par-boiled potatoes and cook for a further 5 minutes.
  • Stir the drained lentils into the potato mixture with the salt, chilli powder and lemon juice.
  • Simmer until heated through. Garnish with Shredded coconut


  • 125 grams green beans cut into lengths
  • 2 large potatoes cut into chunks
  • 1 onion, thinly sliced
  • 250 grams toor dhal , soaked for 20 minutes 
  • 1 teaspoon chilli powder 
  •  ½ teaspoon ground turmeric
  • 1 tablespoon lemon juice 
  • 2 tablespoon Cooking oil
  • ¼ teaspoon black mustard seeds 
  • ¼ teaspoon fenugreek seeds 
  • 4 curry leaves 
  • 600 ml water
  • Salt to taste
  • Shredded coconut, to garnish

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