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1/2 cup
2 tablespoons
1 medium
1/2 teaspoon
1 large
2 large
2 teaspoons
1 teaspoon
1/2 teaspoon
1/2 teaspoon
2 tablespoons
4 cups
1-2 teaspoons
150g
1 tablespoon |
Brown lentils
Ghee or oil
Finely chopped onion
Grated fresh ginger
Potato, cut in small cubes
Chopped tomatoes
Ground coriander
Ground cumin
Ground turmeric
Chili flakes
Desiccated coconut
Water
Tamarind concentrate
Finely shredded cabbage
Chopped fresh coriander leaves
or mint to garnish |
Method :
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Place the lentils in a medium pan, cover with water, bring to the
boil and simmer, uncovered, for about 20 minutes or until tender. Drain
well.
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Heat the ghee in a large pan; add the onion and ginger and cook over
medium heat until deep brown.
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Add the potato and tomato, and cook for 5 minutes, then add the
coriander, cumin, turmeric, chili and coconut and cook for another 2 to
3 minutes
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Add the drained lentils and the water and bring to the boil.
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Simmer until the lentils and potato begin to break up.
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Add the tamarind and cabbage. Cook until the cabbage is soft.
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Season with black pepper to taste.
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Serve with chopped coriander or mint as garnish, if desired, and
chapattis.
Note : Red or yellow lentils, which require less cooking time , can be
used instead of brown.
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