Tangy Tamarind Lentils with steamed semolina dumplings (Idli-Sambar)
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This famous South Indian dish is simplified in this recipe for quick cooking and the Idlis are also made using a quick and easy method.
225g Toor Dal (Yellow Split Lentils)
|½ teaspoon Ground Turmeric|
|1 Carrot, scraped and diced into bite sized pieces|
|115g Green Beans, cut into convenient lengths|
|1½ teaspoons Salt or to taste|
|1 tablespoon Coriander Seeds|
|1 teaspoon Cumin Seeds|
|2-4 dried Red Chillies, torn into pieces|
|½ teaspoon Black Peppercorns|
|½ tsp Black Mustard Seeds|
|½ teaspoon concentrated Tamarind Paste|
|2 tablespoon Coriander Leaves, finely chopped|
1. Put the Toor Dal in a heavy saucepan and add 1.1 litres water and the Turmeric. Bring it to the boil, reduce the heat to medium and cook until the foam subsides. Reduce the heat to low, cover the pan and cook for 20 minutes.
2. Add the Vegetables and Salt, cover and continue to cook for a further 10-15 minutes or until the Dal and the Vegetables are tender.
3. Meanwhile, dry roast the Spices in a small heavy pan over a medium heat until they release their aroma. Remove them from the pan, cool and grind finely in a coffee grinder or mortar and pestle. Add the ground Spices to the cooked Dal followed by the Tamarind. If using concentrated tamarind, stir until it is dissolved.
4. Stir in the Coriander Leaves and serve with Idlis.
This recipe is from Mridula Baljekar's book Fat Free Indian Cooking published by John Blake Publishing.
© Mridula Baljekar. All rights reserved.