Halwai January 29, 2018


• 5-6 tomatillos, peeled, diced into 1/2-inch pieces and cooked till tender
• 1/2 cup – Tovar dal (small yellow split lentils), covered with water and boiled until tender. Reserve with liquid
• 2-3 green chillies, slit
• 1 heaping tbsp sambar powder
• 1/2 tsp Turmeric powder
• 1 tsp – Mustard Seeds
• A generous pinch of Asafoetida (hing)
• 1 sprig Curry leaves
• 1/3 cup – Coconut shreds
• 1 tbsp – canola or other vegetable oil


  1. Heat the oil in a saucepan.
  2. Add the mustard seeds and when they splutter, add the asafoetida.
  3. Add the green chillies and curry leaves and stir.
  4. Add the sambar powder and turmeric and stir.
  5. Then, add the cooked dal and tomatillos.
  6. Allow the masial to come to a boil, then reduce the heat and simmer on a low flame for about 5 minutes.
  7. If the masial is too thick, add water. If it’s too thin, mix 1 tbsp of rice flour in a quarter cup of water and add to the masial.
  8. Add salt to taste.
  9. Add coconut shreds and turn off the heat.
  10. Serve hot with boiled rice.
  11. Recipe Courtesy: Holy Cow Vegan