8,7 / 10
- 1 cup Red lentils (masoor daal)
- 3 cups water
- 1 ¼ cups Pumpkin (diced)
- 1 ½ cups Eggplant (diced)
- 1 onion (diced)
- 1 chile pepper (finely chopped)
- ½ teaspoon Tamarind paste
- 1 teaspoon Palm sugar (grated)
- 1 pinch ground Cumin
- 1 pinch ground Turmeric
- 1 pinch Mango powder
- 1 pinch Asafoetida
- 2 teaspoons Ghee
- ½ teaspoon Mustard seed
- 4 Curry leaves
- ½ fresh Coconut (thinly sliced)
- 1 tomato (diced)
Put the lentils into a pan with the water and bring to the boil.
Mix in the pumpkin, aubergine, onion, chilli, tamarind paste and palm sugar and cook over a medium heat without a lid for 30 minutes.
Add the cumin, turmeric, amchur and asafoetida and cook until the lentils are done - around another 20 minutes.
Heat the ghee and quickly toast the mustard seeds and curry leaves. Then add to the lentils along with the sliced coconut. Check the seasoning and return briefly to the boil. Garnish with the diced tomato.