Low Fat Vegetable Recipes

Ingredients:

1 text recipe

Instructions:

This is (roughly) a Tamil recipe from a cookbook that
I bought in Bangalore, called a Cook's Tour of South
India. I doubt it's available here. Fatfree- ized only
by the deletion of 1/4 c. of oil.

Simmer 2 c. of small red lentils in about 5 c. water
while you are doing everything else.

In a separate, large pot, dry pop (like making
popcorn, over med heat):

2 T. black mustard seeds

Add to the pot:

5 medium to large yams, peeled and cut into 1" cubes
enough water to cover the yams by about 1/2" 1 T.
turmeric 2 T. tamarind concentrate, blended with water
so it dissolves easily in the pot (ever bite a lump of
tamarind concentrate?) 1 t. (or more) compounded
asafoetida 1 T. (optional) finely ground dried
coconut, microwaved with 1/2 c. rice milk

Simmer yams until soft but not falling apart. When
lentils are soft (takes about 1/2 hr if you got the
right kind) drain off any water you can and add
lentils to the yam pot. Stir and cook, adding more
water if mixture is too thick (texture of a thick soup
is good, texture of refried beans is 'too thick').
Then add:

1/2 c. fresh cilantro a handful of fresh or dried
curry leaves salt to taste *fresh chili paste to taste
*2 T.-1/4 c. chickpea (gram or besan) flour, mixed
with water and gradually thinned to avoid lumps.
Dribble into the soup while stirring.

The chickpea flour replaces hand-ground chickpeas or
mung beans, which thicken the stew, making the sauce
more 'gravylike'. Yum. Also, using the red chili
paste (a violently hot vietnamese concoction with
citric acid added to fresh ground chilies) improves
the taste. Yum. Yam.

Posted by cgibas@wraightc3.life.uiuc.edu (Cynthia J.
Gibas) to Fatfree Digest [Volume 13 Issue 16] Dec. 16,
1994.

FATFREE Recipe collections copyrighted by Michelle
Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

1.80á

Servings: 1