Ingredients:
• 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
Method:
- Heat the oil in a saucepan.
- Add the mustard seeds and when they splutter, add the asafoetida.
- Add the green chillies and curry leaves and stir.
- Add the sambar powder and turmeric and stir.
- Then, add the cooked dal and tomatillos.
- Allow the masial to come to a boil, then reduce the heat and simmer on a low flame for about 5 minutes.
- 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.
- Add salt to taste.
- Add coconut shreds and turn off the heat.
- Serve hot with boiled rice.
- Recipe Courtesy: Holy Cow Vegan