Indian Lentils Seasoned with Garlic Oil

Name: Indian Lentils Seasoned with Garlic Oil
Yield: Serves 4–6
Cuisine: Asian
Ingredients: a few fresh coriander (cilantro) leaves, chopped; 60 ml/4 tbsp tamarind juice; 4 firm tomatoes, quartered; 450 g/1 lb mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant), cauliflower, shallots and (bell) peppers; 450 g/1 lb mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant), cauliflower, shallots and (bell) peppers; 450 g/1 lb mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant), cauliflower, shallots and (bell) peppers; 450 g/1 lb mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant), cauliflower, shallots and (bell) peppers; 450 g/1 lb mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant), cauliflower, shallots and (bell) peppers; 450 g/1 lb mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant), cauliflower, shallots and (bell) peppers; 450 g/1 lb mixed vegetables, such as okra, courgettes (zucchini), aubergine (eggplant), cauliflower, shallots and (bell) peppers; 2.5 ml/½ tsp ground turmeric; 10 ml/2 tsp sambhar masala (see Cook’s tip); 30 ml/2 tbsp desiccated (dry unsweetened shredded) coconut; 2 garlic cloves, crushed, plus 2 garlic cloves, sliced; 2 garlic cloves, crushed, plus 2 garlic cloves, sliced; 6–8 curry leaves; 1.5 ml/¼ tsp asafoetida; 2 dried red chillies; 2.5 ml/½ tsp cumin seeds; 2.5 ml/½ tsp mustard seeds; 120 ml/8 tbsp vegetable oil; 225 g/8 oz/1 cup red lentils

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

In this Indian recipe, known as sambhar, vegetables are added to the soft red lentils. You can use a single vegetable, or a combination of two or more.

Ingredients

225 g/8 oz/1 cup red lentils
120

Asia
India
Side dish
Vegan
Gluten-free

Method

Place the lentils in a sieve or strainer and rinse well under cold running water. Drain, then set aside.
Heat half the oil in a wok, karahi or large pan, and add the mustard seeds, cumin seeds, chillies, asafoetida, curry leaves, crushed garlic and coconut. Stir-fry until the coconut begins to brown.
Add the lentils, sambhar masala and turmeric and stir-