Monday, May 2, 2011

Madras Sambal - Indian Lentil, Potato and Green Bean Recipe

This was very tasty. It was my first time making (and eating) this so I'm not sure if the dish was supposed to be as dry as it turned out. I served it with plain yogurt and it turned out to be a perfect (and easy) condiment. It called for curry leaves and I didn't have any so I used curry powder. I also didn't have any coconut (I must have used it up on cookies) but I bet that would have been a delicious garnish!

Here are the spices. You can see the fenugreek seeds on the top left. They're very bitter. I know this because I ate one raw. Bleah. You can find them at specialty stores or at the bulk store in the spice section.

The finished dish.

4 servings

1 cup red split lentils
2 1/2 cups water
1/2 teaspoon ground turmeric
2 large potatoes, diced
2 tablespoons canola oil
1/2 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
1 teaspoon curry powder (mild or hot)
1 onion thinly sliced
2 cups green beans cut into 1inch pieces
1teaspoon salt
1/2 teaspoon chili powder
1 tablespoon lemon juice

Rinse the lentils in cold water until the water runs clear. Place the lentils, water and turmeric in a pot and boil for 20 minutes or until lentils are tender. In the meantime, boil the potatoes just until tender. Drain both.

In a large pan, fry the seeds and curry over medium heat for 2 minutes. Add the onion and green beans and cook for another 7 minutes. Add the drained potatoes and cook for another 2 minutes. Stir in the lentils, salt, chili powder and lemon juice. Cook just to heat through. Serve with plain yogurt.


Adapted from Best Ever Indian Cookbook.

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