Tomatillo and Lentils Curry

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.

tomatillo and lentils curry


6 tomatillos

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.


One thought on “Tomatillo and Lentils Curry

  1. Pingback: Vegan Eggplant And Potato Stir-Fry | Eat,live,burp

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