Instructions 📝

1. 1

   Rinse 100g of lentils under cold water and set aside.

2. 2

   In a 4.5-liter pot, add the rinsed lentils and 2 tablespoons of salt.

3. 3

   Pour water into the pot until it fills halfway.

4. 4

   Bring the water to a boil and cook the lentils for 20 minutes, removing any bubbles that form on the surface.

5. 5

   While the lentils are cooking, peel and cut 2 regular-sized potatoes into large pieces.

6. 6

   Cut the drumstick into 1-inch pieces.

7. 7

   Halve one long eggplant and then cut it into 1-inch pieces.

8. 8

   Cut the Chinese long beans into 1-inch sections.

9. 9

   Slice the lady fingers in half.

10. 10

    Once the lentils are cooked, add the potatoes to the pot and cook until they are soft.

11. 11

    After the potatoes are soft, add the eggplant and Chinese long beans, and cook for an additional 5 minutes.

12. 12

    Finally, add the lady fingers to the pot.

13. 13

    In a separate pan, heat 5 tablespoons of oil over medium heat.

14. 14

    Slice one shallot and mince 2 garlic cloves, then add them to the heated oil.

15. 15

    Sprinkle in ½ tablespoon of turmeric powder and sauté until fragrant.

16. 16

    Add 1 tablespoon of paprika and 2 tablespoons of masala to the pan, and continue to sauté.

17. 17

    Once the masala is fragrant, add the mixture to the pot with lentils and vegetables.

18. 18

    Taste the dish and adjust the flavor by adding more salt or fish sauce as needed.