Recipe by NAGARAM
"Lightly spiced lentils in a tamarind and coconut sauce, tempered with Indian spices. Serve hot with rice. Try it with other vegetables too, such as potato, cauliflower or okra. The ingredients should be available at any Indian market or at specialty stores. The tamarind pulp may be substituted with reconstituted tamarind paste."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow split peas (tuvar dal)
green bell pepper, sliced
1 1/2 teaspoons
yellow lentils (chana dal)
unsweetened flaked coconut
dried red chile peppers
I suggest adding 4 large tomatoes instead of 1 and halving the tamarind. If you don't mind the extra calories, a cup of coconut milk adds a delicious richness (don't use regular milk!). If using potatoes, prick them raw, dice into bite size pieces and cook them in the tamarind (or tomato) juice. Okra is GREAT in this recipe.
Better pre-soak the peas. They'll never get soft in just 15 minutes cooking (w/o pressure). Seasoning is a good combination.
1/2 cup tamarind is too much, must be a typo. Cut the tamarind at least in half depending on taste. other than that good.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 306
** Calories from Fat: 36
With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.
The firm, juicy texture of zucchini make them a perfect side to toss on the grill.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make garbanzo beans simmered with Indian spices.
See how to make a spicy vegan curry with chickpeas and potatoes.
See how to make a quick-and-easy vegetarian curry.