- 2 nos Carrots
- 1 head Cauliflower
- 1 no Eggplant
- 3 nos Medium size potatoes
- 100 gm French beans
- 2 cup Yellow lentils (soaked in water overnight)
- 5 tbsp Madras Curry Powder
- 3 cup Coconut milk or low fat cream
- 1 no Cinnamon stick
- 3pcs Curry leaves, fresh or dry
- 3 nos Star anise
- 3 nos Cardamom pods
- 3 tbsp Tamarind juice
- 5 nos Shallots
- 3 Cloves of garlic
- 30 gm Ginger
- Seasoning to taste
- Drain the lentils, place them in a heavy pot then add 6 cups of water.
- Let them simmer until the lentils are soft.
- Grind the onions, garlic, madras curry powder and ginger in to a smooth paste, add a bit of water.
- Cut all the vegetables to your desired size and shape, but preferably in mouth sized chunks.
- Pre heat a heavy bottomed pot, add the oil, the cinnamon stick, the curry leaves, star anise and the cardamom pods.
- Sauté for 10 seconds, then add the ground paste and sauté until fragrant.
- Add the coconut milk and 100 ml water, let it boil and then add the potatoes and carrots.
- Let it simmer for about 3 minutes, then add in the rest of vegetables, cooked lentils and the rest of the liquid.
- Add the tamarind juice and let it simmer until all the vegetables are cooked.
- Correct seasoning.
- Serve with any kind of bread, rice or even on its own for a chunky and wholesome meal.
The lentils have to have enough water for them to cook properly as they will absorb it during the cooking process, the lentils and water content may vary so if the lentils are still a little hard, add a little more water and keep cooking before you add the vegetables. If the lentils are still hard when you add the vegetables, the vegetables will be overcooked before the lentils are ready. This wonderful dish presented by Chef Kasdi can be a wonderful meal in itself and any vegetables in the recipe can be switched with your favorites so that you can call the dish your own. Chef likes to present his lentils with simple steamed rice or hot crispy breads.