INGREDIENTS

INSTRUCTIONS

Avial: Strain the drumsticks and the lotus, reserving the liquid. Put
the coconut flesh and water, the chillies, garlic, mango flesh and
yoghurt in a blender and process to a paste. Add a little of the
drumstick/lotus liquid if the paste is too dry.  Heat the oil in a
karahi or wok. Add the seeds and turmeric and stir  fry for about 30
seconds. Add the curry leaves and almost at once,  the paste. Stir fry
for about 3 minutes, then add just enough  drumstick liquid to keep
things mobile. You can make the dish runnier  by adding water as
required. Add salt to taste.  For the Tarka dhal: Pick through the
lentils to remove any grit. Rinse  several times and strain, then soak
them in ample water for 4 hours.  Drain and rinse the lentils, then
measure an amount of water twice the  volume of the drained lentils
into a 2.25 litre (4 pint) saucepan.  Bring to the boil, put in the
lentils amd simmer for 30 minutes,  stirring as the water is absorbed.
The texture should be pourable,  not too thick, and not too thin.
Meanwhile, heat the ghee in a karhi or wok, and stir fry the seeds and
turmeric for about 30 seconds. Add the garlic and continue to stir  fry
for a further minute. Add most of the tarka and the masala paste,  and,
when simmering, turn off the heat.  When the lentils are cooked, add
the stir fry garam masala, and salt  to taste, Serve garnished with the
remaining tarka and the avial.  Converted by MC_Buster.  Per serving:
1220 Calories (kcal); 121g Total Fat; (84% calories from  fat); 8g
Protein; 40g Carbohydrate; 0mg Cholesterol; 45mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 2 Fruit; 24
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 788
Calories From Fat: 570
Total Fat: 64.7g
Cholesterol: 40.5mg
Sodium: 1773.6mg
Potassium: 1779.9mg
Carbohydrates: 36.1g
Fiber: 19.1g
Sugar: 3.7g
Protein: 29.3g