150gm yellow lentils
220gm bottle guard
180gm potatoes
80gm carrots
1 small green chilli, slitted
2 small bay leaves
85gm onions, chopped
1 garlic, chopped
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste
Grind into a smooth paste
4 tbsp grated coconut
1 tsp cumin seeds
1 shallot
Tempering
1 curry leaf
1 tbsp chopped onions (optional)
2 dried chillies, break into 3 parts
1/2 tsp mustard seeds
1/4 tsp cumin seeds
Wash lentils and soak in water for 30mins. Cut the vegetables into dices. Keep aside.
You can pressure cook the lentils earlier and keep aside or cook it with the vegetables.
I usually cook the lentils with the vegetables as yellow lentils cook faster.
Heat a wok with 2 tbsp oil. Add in bay leaves, then chopped garlic and onions. Saute until onions turn brown. Then mix in carrots and potatoes as it will take time to soften. Mix in the soaked yellow lentils as well. Pour about 2 to 3 cups of water and leave to simmer. Mix in chilli powder and turmeric powder. Add in salt as well. Close with a lid and leave to simmer until the vegetables soften and the lentils are cooked. Once the water drains lightly, smash the lentils lightly. Then mix in bottle guard and add another 2 cups of water. Stir well. Mix in the coconut paste and stir. Adjust salt to taste. Leave to simmer gently for about 4 to 5mins. Close fire. Transfer the curry to a serving bowl. Now we need to temper for the curry. Heat 1 tbsp oil, add in mustard seeds, dried chillies, cumin seeds and onions (if using). Once the mustard seeds start spluttering, throw in the curry leaves. Once the leaves crisp slightly and then pour it into the curry. Stir well. The curry will thicken slightly once it cools down.
220gm bottle guard
180gm potatoes
80gm carrots
1 small green chilli, slitted
2 small bay leaves
85gm onions, chopped
1 garlic, chopped
1/2 tsp turmeric powder
1 tsp chilli powder
salt to taste
Grind into a smooth paste
4 tbsp grated coconut
1 tsp cumin seeds
1 shallot
Tempering
1 curry leaf
1 tbsp chopped onions (optional)
2 dried chillies, break into 3 parts
1/2 tsp mustard seeds
1/4 tsp cumin seeds
Wash lentils and soak in water for 30mins. Cut the vegetables into dices. Keep aside.
You can pressure cook the lentils earlier and keep aside or cook it with the vegetables.
I usually cook the lentils with the vegetables as yellow lentils cook faster.
Heat a wok with 2 tbsp oil. Add in bay leaves, then chopped garlic and onions. Saute until onions turn brown. Then mix in carrots and potatoes as it will take time to soften. Mix in the soaked yellow lentils as well. Pour about 2 to 3 cups of water and leave to simmer. Mix in chilli powder and turmeric powder. Add in salt as well. Close with a lid and leave to simmer until the vegetables soften and the lentils are cooked. Once the water drains lightly, smash the lentils lightly. Then mix in bottle guard and add another 2 cups of water. Stir well. Mix in the coconut paste and stir. Adjust salt to taste. Leave to simmer gently for about 4 to 5mins. Close fire. Transfer the curry to a serving bowl. Now we need to temper for the curry. Heat 1 tbsp oil, add in mustard seeds, dried chillies, cumin seeds and onions (if using). Once the mustard seeds start spluttering, throw in the curry leaves. Once the leaves crisp slightly and then pour it into the curry. Stir well. The curry will thicken slightly once it cools down.
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