Preparation & cooking time: 45 minutes
- ¼ cup toor dhal or red lentil
- vegetables: small aubergine or courgette,1 potato, 2 tomatoes
- ½ of small pumpkin or butternut squash cut into cubes
- 1½ medium onion, chopped
- 2 tsp of sambar powder or 2 tsp mixed masala powder made with coriander powder, curry powder, plain chilli powder, garlic powder and ground gram powder
- tempering: ¼ tsp each cumin, mustard seeds, one red chilli
- 1 tsp turmeric
- 1 sprig curry leaves
- ½ tsp tamarind paste
- few coriander leaves
- 2 tsp of oil for tempering
- ½ tsp asafoetida
- salt to taste
- Wash dhal and cook in two cups of water.
- Wash, clean and cut the vegetables small and boil in another pan adding a cup of water.
- Heat a deep thava-like pan. Add oil. Add the mustard seeds, cumin, chopped up red chilli and onions. When onions turn slightly brown add the curry leaves.
- Add the cooked vegetables, then the tomatoes, dhal,salt, tamarind paste and cook for a minute.
- Add the sambar powder and asafoetida; cook for five minutes, if necessary add a bit of warm water so that the mixture doesn’t get too thick.
- Cook for another 2 minutes and remove from cooker.
- Finally add the chopped coriander leaves and remove from heat.
- Serve with thosai, rice, semolina, uppuma, idli etc.
This recipe doesn’t include milk. But if you like the sauce to be a bit thick then you can add 2 tsp of coconut powder mixed in a bit of milk.
Recipe from Rice and Kari by Sivakamy Mahalingham – 100% proceeds go to; Breast cancer at ACT Cambridge, Great Ormond’s Street Hospital, a Hindu temple in London and an orphanage in Sri Lanka.