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RECIPE FOR LENTIL AND VEGETABLE CURRY
Source: My own concoction
200g pumpkin – cut into chunks
2 large tomatoes – chopped
4 lady fingers (okra) – removed top and tip, then cut into half
70g split moong dal (split mung beans) – pick up stones and foreign particles, washed and rinsed well in several changes of water
80g cauliflower – cut into small florets
1 onion – sliced thinly
1 tsp mustard seeds
½ tsp cumin powder (I prefer powder than seeds because the smell is milder)
½ tsp tumeric powder
10 curry leaves (Use more if you love the aroma)
Coriander leaves (chopped coarsely)
2 tbsp lemon juice
Salt and pepper to taste
Water (about 1 cup)
- In a small cooking pot, add in split moong dal and fill with water ½ inch above the dals. Bring it to a boil (Note 1) and simmer (with lid half-covered) until the water is fully evaporated and the dals turns soft. Stir the dals occasionally to prevent them from sticking to the bottom of the pot.
- Meanwhile, prepare the rest of the ingredients.
- Heat 2 tbsp oil in a pan over medium heat. Sauté onion, mustard seeds and curry leaves until fragrant, and the seeds pop.
- Add in cumin and tumeric powder. Stir fry to mix well.
- Add in pumpkins and cauliflowers. Stir fry for a while.
- Then add in tomatoes and mix well. Add in enough water to just slightly cover the ingredients (about 1 cup). Cover with lid and simmer for 5 minutes until the pumpkins and cauliflower are half-cooked.
- Add in dals (from step 1) and lady fingers. Stir-well and simmer (cover with lid) until all the ingredients turn soft and the curry is thicken.
- Add in coriander leaves and lemon juice. Season with salt and pepper. Dish out and serve hot.
- Remember to standby as the water will overflow during boiling.
- As split moong dal can easily cook and turn soft, hence pre-soaking is not required.
- Best serve with rice or chapattis. You can also make this curry as thick or thin, depending on whether you want to serve it with rice or chappatis.
- You can use any kind of lentils or beans such as green lentil, yellow lentil, red lentil, cow pea, chick peas etc. Adjust the cooking time accordingly.
- Other types of vegetables you may consider are potatoes, sweet potatoes, carrots, brinjals, beans, cabbage, raddish, green peas etc.