4 Serves
95 Mins
In a frying pan, heat the cooking oil over medium heat. Add the fenugreek seeds, cayenne pepper, asafoetida, cumin seeds, coriander seeds, and chana dal. Sauté for a few minutes until the spices darken slightly.
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NigerianVitamin K
28 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
268 µg / 400 µgCalcium
542 mg / 1,300 mgIron
14 mg / 18 mgMagnesium
338 mg / 420 mgPhosphorus
445 mg / 1,250 mgPotassium
2088 mg / 4,700 mgSodium
1085 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
8 g / 28 gSugar
8 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Transfer the toasted spice mixture to a food processor or blender. Add the shredded coconut and a splash of water, then blend until a smooth paste forms. Set aside.
In a medium saucepan, combine the toor dal with water. Bring to a boil, then cover and simmer over medium-low heat until the lentils are completely soft.
While the dal cooks, soak the tamarind pulp in hot water for 30 minutes. Strain the mixture through a colander into a bowl, pressing firmly to extract all the liquid, then discard the pulp.
Heat the coconut oil in a large saucepan over medium heat. Add the mustard seeds, cumin seeds, fenugreek seeds, chili pepper, and curry leaves. Stir until the mustard seeds begin to pop.
Add the shallot to the saucepan and sauté for 2 minutes. Incorporate the mixed vegetables, prepared tamarind juice, and salt. Cover and simmer until the vegetables are tender.
Stir the cooked toor dal and the prepared coconut spice paste into the stew. Simmer for an additional 5 minutes, adding water if the consistency is too thick. Garnish with fresh cilantro before serving.
21
g36
g17
g
