Madras Sambal

Click to enlarge image

Now you'll wonder what a madrasi dish is doing in a hydro foodie's blog. But the recipe is so good I had to share it with everyone. You can use any combination of vegetables that are in season.

Ingredients:
1 cup tuvar dal or red split lentils
2 1/2 cup water
1/2 tsp turmeric
2 large potatoes cut in 1 in chunks
2 tbs oil
1/2 tsp black mustard seeds
1/4 tsp fenugreek seeds
4 curry leaves
1 onion thinly sliced
4 oz green beans cut into 1 in length (I used the french cut green beans)
1 tsp salt
1/2 tsp chilli powder
1 tbs lemon juice
toasted coconut to garnish

Method:
Wash the lentils in several changes of water. Place in a heavy pan with the measured water and turmeric. Bring to boil and reduce the heat, cover the pan and simmer for 30-35 min's until the lentils are soft.

Par-cook the potatoes in a large pan of boiling water for 10 min's, drain well and set aside.

Heat oil in a large frying pan and fry the mustard, fenugreek seeds and curry leaves for 2-3 min's, until the seeds start to splutter. Add onions and green beans and stir fry for 7 -8 min's. Add the par boiled potatoes and cook a further 2 min's.

Drain the lentils and stir them in the potato mixture, with salt, chilli powder and lemon juice. Simmer for 2 min's or until heated through. Garnish with toasted coconut.