1. Wash, soak and sprout the green lentils atleast 2 days ahead. 2. Boil the lentils in just enough water with salt till cooked but still firm and crunchy. 3. Set aside. 4. Heat oil on low flame in a frying pan. 5. Fry the fenugreek seeds in it for just a minute till light brown. 6. Stir in the whole red chilli. 7. Remove from flame. 8. Pour it over the grated coconut. 9. Grind the coconut alongwith the fenugreek seeds, chilli and tamarind to a smooth paste. 10. Combine the ground spice paste, boiled lentils, salt and a little water. 11. Bring to a boil and keep aside. 12. To season, heat the oil on low flame in a pan. 13. Add the mustard seeds and allow to splutter. 14. Once they stop spluttering, add the curry leaves and dry red chilli. 15. Pour the seasoning over the curry. 16. Alternately, season this curry with onion (finely chopped and lightly fried). 17. Serve hot with plain boiled rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
