For many reasons, home food has to be quite simple and hassle free. Yeah, on the other day…I was suffering from severe carpal tunnel syndrome, there is nothing much I could do. But, chores were piled up. And, yet there was the most demanding task of ‘vegetable chopping’! The very thought gave me the fright! Hmmmm, that’s when frozen veggies and hulled legumes saved my day.

Ingredients

• 1 cup, mushroom – halved
• 2 cups thuvar lilva (fresh green lentils)
• 1 cup coconut milk
• 3 green chilies, sliced
• 1 large onion, chopped
• 1 tsp ginger garlic paste
• 1-2 tomatoes, crushed
• salt
• 1/4 tsp turmeric
• 1 tsp chili powder
• 1 cinnamon stick
• 1 tsp fennel seeds
• 3 cloves
• oil few tsp

Method

In a wide wok, heat oil add the whole spices and chilies, wait till the crackle. Then add onion and ginger-garlic paste. Followed by tomatoes and wait till they wilt. Further add salt, turmeric and chili powders too. Stir-in the mushrooms and lentils. Cover and cook briefly. Then, add 1-2 cups of water and continue cooking over medium heat. When the lentils are tender enough, add coconut milk and simmer. When oil shows up on top, remove from heat. Garnish with cilantro leaves.