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Submitted by Oinker 11 June 2009

Remove from heat and serve.



1½ cups yellow or red lentils (parupoo or masur dhal),2½ cups water,1 tsp chopped garlic,1 tsp turmeric powder,2 slices fresh ginger,5 shallots chopped or ½ medium red onion,1 fresh green chilli sliced,½ tsp salt,1 Tbsp oil ghee or butter,¼ cup tamarind water,1 tsp brown mustard seeds,2 dried red chillies broken into 1 inch lengths seeds removed,1 sprig fresh curry leaves,¼ cup thick coconut milk (optional),,Vegetables:,,1 big potato quartered,1 carrot sliced thickly,4 small okra (optional) ,1 small eggplant quartered,8 green beans cut into 1 inch lengths,1 tomato quartered


1. Soak lentils for 1 hour, rinse and put into a pot with ginger, garlic, shallots, salt, oil, turmeric and water. Bring to a boil and simmer until lentils are soft.
2. Add vegetables and cook until soft, adding a little more water if necessary.
3. Add tamarind water to the pot.
4. Heat oil and gently fry mustard seeds, chillies, curry leaves and shallots for 2 - 3 minutes and then add to lentils and vegetables.
5. Add coconut milk and bring to a boil.

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