Ingredients Methods
  • ½ cup red lentils
  • 1 tsp mustard seeds
  • ½ tsp asafetida
  • ½ tsp fenugreek seeds
  • ½ tsp cumin seeds
  • 1 dried red chili halved
  • 2-3 curry leaves
  • 2 green chilli's
  • 1 cup mixed vegetables cut small pieces (onion, potato, radish, Aborigine, zucchini, green bell pepper)
  • 2 tbsp tamarind juice
  • 11/2 cup water
  • 1tbsp sambar powder
  • 1 tbsp chopped fresh coriander
Image Placeholder Cook the lentils in boiling Cook the lentils in boilingwater for about 1hour until tender then drain and set aside. Roast mustard seeds, asafetida, fenugreek, and cumin seeds, red and green chili and curry leaves until the mustard seeds become brown in the heavy frying pan. Add the green chili and vegetables and add. cup of water and cook for 5 minutes. Add the tamarind juice, water, sambar powder, turmeric and salt, cover and simmer over a low heat until the vegetables are tender. Stir in the cooked lentils and simmer for 5 minutes. If sambar needs to be thickened, blend the rice flour with the water, stir it into the pan and simmer for a further few minutes. Garnish with coriander and serve hot with rice.