Making Lahari (Tuvar/Tur) and tinned fish - a traditional and seasonal (winter) dish!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

tinned fish

🥗Healthier: fresh fish

💰Cheaper: canned sardines

Canned sardines provide a budget-friendly alternative with similar taste.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers heart-healthy fats, while canola is more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored to taste and cost.

Clean and steam 2 cups of Lahari (pigeon peas).

Heat a non-stick frying pan over moderate heat and add 1/4 cup of vegetable oil.

Add sliced onions to the pan and fry until golden.

Add curry leaves and crushed garlic; fry until fragrant.

Stir in 1 tablespoon of mixed masala and 1 teaspoon of curry powder, then add the steamed Lahari and 1 teaspoon of rough salt; fry for about 5 minutes.

Add cubed tomatoes and cook for about 8 minutes until softened.

Add 400 grams of tinned fish and a little water to create sauce; cook for 8-10 minutes.

Switch off the stove and garnish with fresh cilantro and spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens