Theezohn Chinyay Hin

Ingredients

• red lentils.5 cup
• turmeric powder.25 tsp
• onion, chopped.5 piece
• garlic, minced2 clove
• inch ginger, grated1 piece
• assorted vegetables (drumsticks, okra, eggplant, potatoes)1 cup
• tamarind paste1 tbsp
• vegetable oil1 tbsp
• fish sauce (optional)1 tbsp
• fresh cilantro, chopped1 tbsp

Instructions

1. 1

   Step 1

   In a pot, bring water to a boil and add lentils, turmeric, and a pinch of salt.

2. 2

   Step 2

   Cook until the lentils are soft and mushy.

3. 3

   Step 3

   In a separate pan, heat oil and sauté onions, garlic, and ginger until fragrant.

4. 4

   Step 4

   Add assorted vegetables like drumsticks, okra, eggplant, and potatoes to the pan and cook for a few minutes.

5. 5

   Step 5

   Add the cooked lentils and tamarind paste to the vegetables.

6. 6

   Step 6

   Simmer until the vegetables are tender and the soup has thickened.

7. 7

   Step 7

   Season with fish sauce (optional) and garnish with fresh cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Theezohn Chinyay Hin can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.