Ingredients

• 5-6 tomatillos, peeled, diced into 1/2-inch pieces and cooked till tender
• 1/2 cup - Tovar dal (small yellow split lentils), covered with water and boiled until tender. Reserve with liquid
• 2-3 green chillies, slit
• 1 heaping tbsp sambar powder
• 1/2 tsp turmeric powder
• 1 tsp - mustard seeds
• A generous pinch of asafoetida (hing)
• 1 sprig curry leaves
• 1/3 cup - coconut shreds
• 1 tbsp - canola or other vegetable oil

How to Make Tomatillo Masial

• Heat the oil in a saucepan.
• Add the mustard seeds and when they splutter, add the asafoetida.
• Add the green chillies and curry leaves and stir.
• Add the sambar powder and turmeric and stir.
• Then, add the cooked dal and tomatillos.
• Allow the masial to come to a boil, then reduce the heat and simmer on a low flame for about 5 minutes.
• If the masial is too thick, add water. If it's too thin, mix 1 tbsp of rice flour in a quarter cup of water and add to the masial.
• Add salt to taste.
• Add coconut shreds and turn off the heat.
• Serve hot with boiled rice.
• Recipe Courtesy: Holy Cow Vegan