Dhal Curry

2 cup of dhall - wash and soak for half an hour .
8 long beans- cut into 2cm long
2 potatoes - quartered
1 small carrot- quartered
4 dried chillies - cut about 1cm in length
2 garlics- crushed
2 onions- sliced
2 cm ginger- crushed
1 stalk of curry leaves
1 teaspoon tumeric powder
1 teaspoon of mustard seeds
1 teaspoon of cumin powder
2 teaspoon of meat curry powder
salt to taste and oil for frying

1) Boil the dhall , tumeric powder and water in a pot till the dhall became soft.
2) Add in potatoes and boil till half cook.
3) Add in long beans and carrot.
4) Heat some oil in a small pot and sauteed the ginger, garlic, onion, dry chillies, mustard seeds, and curry leaves. When the ginger/garlic are soft, add in the curry powder and cumin powder. Add about ladleful of the dhall water and mix well. Then pour the entire mixture into the pot of dhall. Add some salt and switch off when the vegetables are cooked.

Can be eaten with rice or prata. For the water, you have to agak agak and add more water if the end result is too thick.


by Jam