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1
Avial: Strain the drumsticks and the lotus, reserving the liquid.
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2
Put the coconut flesh and water, the chillies, garlic, mango flesh and lowfat yoghurt in a blender and process to a paste.
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3
Add in a little of the drumstick/lotus liquid if the paste is too dry.
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4
Heat the oil in a karahi or possibly wok.
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5
Add in the seeds and turmeric and stir fry for about 30 seconds.
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6
Add in the curry leaves and almost at once, the paste.
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7
Stir fry for about 3 min, then add in just sufficient drumstick liquid to keep things mobile.
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8
You can make the dish runnier by adding water as required.
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9
Add in salt to taste.
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10
For the Tarka dhal: Pick through the lentils to remove any grit.
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11
Rinse several times and strain, then soak them in ample water for 4 hrs.
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12
Drain and rinse the lentils, then measure an amount of water twice the volume of the liquid removed lentils into a 2.25 litre (4 pint) saucepan.
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13
Bring to the boil, put in the lentils amd simmer for 30 min, stirring as the water is absorbed.
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14
The texture should be pourable, not too thick, and not too thin.
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15
Meanwhile, heat the ghee in a karhi or possibly wok, and stir fry the seeds and turmeric for about 30 seconds.
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16
Add in the garlic and continue to stir fry for a further minute.
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17
Add in most of the tarka and the masala paste, and, when simmering, turn off the heat.
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18
When the lentils are cooked, add in the stir fry garam masala, and salt to taste, Serve garnished with the remaining tarka and the avial.
