- 1 bunch fresh fenugreek leaves, leaves picked, coarsely chopped
- 2 cups lentils
- 2 tbsp oil
- 2" piece ginger, finely chopped
- 2" piece tumeric, finely chopped
- 5 garlic cloves, minced
- 2 tomatoes
- 2 jalapenos, diced
- 1 onion, chopped
- 1 tbsp ground coriander
- 3 tbsp sambar powder
- 1/2 tbsp ground mustard
- 1 1/4 tsp salt
- 1 lemon, juiced
- 1/2 lime, juiced
- 2 cups water
Soak lentils for 4-6 hours til doubled. Pour off water, rinse and put in pot. Cover with water, boil til soft. Skim off top.
Put oil, ginger, tumeric, salt and garlic in a large pot. Sweat it for a few minutes. Add coriander, mustard powder and sambar powder. Add onions, stir til onions are translucent. Add jalapenos and tomatoes. Fry til all veggies and soft.
Add 2/3 of cooked lentils to large pot. Add water, less or more depending on what you like. Use an immersion blender to to blend til smooth. Add remaining lentils. Add lemon and lime juice. Taste for seasoning.
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