Description Edit

Ingredients Edit

For the veggie mixture

For the Lentil mixture


Directions Edit

  1. Add chopped carrots and cucumbers to enough boiling water to cover, with a little salt, in medium saucepan, and simmer for 10 minutes or until tender.
  2. While the veggies are cooking, boil 1 cup of water and add the yellow lentils and turmeric to it.
  3. Simmer for about 15–20 minutes or until soft.
  4. Grind the shredded coconut, cumin seeds, and red chile in a blender/grinder with a little water to form a paste.
  5. Add this paste to the cooked veggies.
  6. Once the Lentils are cooked, add them to the veggie-coconut mixture and mix well.
  7. Bring the stew to a boil, and add water if it appears too thick.
  8. Add curry leaves and salt to taste.
  9. In a small frying pan, heat the oil, and add the mustard seeds and urad dal.
  10. When the mustard starts to sputter, pour the oil-seed mixture into the stew.
  11. Stir well and ladle into soup bowls.
  12. Serve hot with chappatis, rice, tortillas or bread.
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