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Hmm you'll say...yet another food blog! And I'll beg to differ, although I must say my recipes are not hi-funda, and sometimes the pictures do not do justice to them (I'm working on that) but you'll find them extremely easy to cook, hassle free and down right delicious.
So if you are a newbie in the kitchen department or has not ventured into the kitchen for some strange reason (like me)...then you have come to the right place.

Happy Cooking!

On My Table Runner

Wednesday, June 6, 2007

Madras Sambal

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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.

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

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.

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