INGREDIENTS

INSTRUCTIONS

AVIAL
TARKA DHAL
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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