100gms Tur Dal (lentils)
500 ml of Water
100 gms Pumpkin (peeled and diced)
100 gms Ladies Fingers or Okra (cut into 2-3 pieces)
2 Small Onions (sliced)
50 gms Coconut (grated)
6 gms Red Chillies
15 gms Coriander Seeds
1/4 tspn Mustard Seeds
1/4 tspn Turmeric Powder
1/4 tspn Cumin Seeds
1/4 tspn Fenugreek
A Spring of Curry Leaves
1/4 tspn. Asafoetida
Juice of Half a Lemon or tamarind extract
Salte to Taste. | Clean, wash and boil lentils in water together with turmeric powder. Add pumpkin, sliced onions and okra (ladies finger). Cook until tender. Heat 2 tablespoons of oil in saucepan and lightly fry coriander seeds, cumin seeds, fenugreek, asafoetida and 3/4 of red chillies, then add coconut. Remove from heat when coconut is pale brown. Grind coconut and spices to a fine paste. Add paste to lentil soup along with lemon juice. Simmer for 5 minutes. Remove from heat. Heat 2 tablespoons of oil in a sauce pan and fry mustard seeds, red chillies and curry leaves.When mustard seeds crackle pour in lentil soup or sambar.Mix well and serve hot with Idlis. |
