1. Add chopped carrots and cucumbers to enough boiling water to cover, with a little salt, in medium saucepan, and simmer for 10 minutes or until tender. 2. While the veggies are cooking, boil 1 cup of water and add the yellow lentils and turmeric to it. 3. Simmer for about 15-20 minutes or until soft. 4. Grind the shredded coconut, cumin seeds, and red chili in a blender/grinder with a little water to form a paste. 5. Add this paste to the cooked veggies. 6. Once the lentils are cooked, add them to the veggie-coconut mixture and mix well. 7. Bring the stew to a boil, and add water if it appears too thick. 8. Add curry leaves and salt to taste. 9. In a small frying pan, heat the oil, and add the mustard seeds and urad dal. 10. When the mustard starts to sputter, pour the oil-seed mixture into the stew. 11. Stir well and ladle into soup bowls. 12. Serve hot with chappatis, rice, tortillas or bread. ---------------------------------------------------------------------------
Nutrition
Ingredients
