- 250g red or yellow lentil
The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 tbsp tamarind paste
A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…
- 2 tbsp vegetable oil
- 2 small shallots, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- ½ tsp ground asafoetida
Asafoetida is a gum from a variety of giant fennel, which naturally has a strong and pungent…
- ½ tsp ground fenugreek
- ½ tsp black mustard seeds
- 10 curry leaves
- 7 small dried red chillies
- 140g green bean, trimmed and cut in half
Place the lentils in a large pan with 400ml water. Add turmeric and tamarind and boil for 25-30 mins until very soft.
Meanwhile, heat the oil in a frying pan and gently fry the shallots for 8-10 mins. When softened, add the spices, curry leaves, chillies and a good pinch of salt. Cook for another 2 mins, until fragrant.
Boil another pan of salted water and cook the beans for 4 mins until tender, then drain well.
Once the lentils are cooked, add the shallot spice mix and the beans, stir well and add more seasoning if necessary.