I bought a big bag of tomatillos couple of weeks ago, half of which went to chilaquiles and the rest went into this delicious Indo-Mexican curry. Tomatillos are naturally sour and replaces the need for tomatoes or tamarind in this recipe. A watered down version of this curry can be served as a flavorful soup. This is a simple, nutritious and perfect weekday dinner recipe. Pair it with rice or roti and a raw salad on the side for a wholesome meal.
2 Thai green chilies, slit vertically
1 teaspoon oil
1 teaspoon mustard seeds
1 teaspoon powdered fenugreek
1/4 teaspoon turmeric powder
1/4 teaspoon powdered asafetida
1/2 cup split pigeon peas/toor dal cooked and mashed
1 tablespoon cilantro leaves, finely chopped
1. Remove papery skin from tomatillos and rinse off any sticky residue on the skin. Cut each tomatillo into 8 pieces.
2. Heat oil in a saucepan and when its hot, add mustard seeds and let it pop.
3. Add asafetida and powdered fenugreek and cook for a minute.
4. Add green chilies and cut tomatillos and stir fry for 5minutes. Add turmeric powder and mix well.
5. Cover with water and bring it to a boil. Let it simmer for about 10 minutes until tomatillos become soft.
6. Add mashed lentils and more water if needed and bring it to a boil.
7. Add salt and garnish with cilantro leaves.