• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 100g chickpeas, soaked overnight until plumped up
  • 50g mung dhall, washed and drained
  • 1 tomato, quartered
  • 70g carrot, cut into wedges
  • 100g cabbage, cut into 3cm squares
  • 3-4 tbsp oil
  • 1 medium onion, chopped
  • 400ml water
  • [Spices (A)]
  • 2 cm ginger
  • 5 cloves garlic
  • 30g coriander leaves
  • 2 green chillies
  • 2 red chillies
  • 1½ tbsp coriander powder
  • ¾ tsp turmeric powder
  • 1 tbsp meat curry powder
  • [Ingredients (B)]
  • 5 cardamoms, split and use seeds only
  • 1 lemongrass, crushed
  • 5 cloves
  • 3 cm cinnamon stick
  • ½ tsp fennel, coarsely pounded
  • ½ tsp mustard seeds
  • 2 sprigs curry leaves
  • 1 bay leaf
  • [Seasoning]
  • ¾ tsp salt
  • ½ tsp pepper
  • A dash of monosodium glutamate

Instructions

  1. Boil mung dhall with enough water to cover till cooked and mushy. Drain and set aside.
  2. Boil chickpeas in salted water till soft. Drain excess water. Blend spices (A) with a little water added until smooth.
  3. Heat oil in a casserole and fry ingredients (B) until fragrant. Add ground spices (A) and continue to fry until aromatic.
  4. Put in mung dhall, chickpeas, carrot, tomato and water. Bring to a boil. Reduce the heat and simmer for 15-20 minutes. Add cabbage and cook for an extra minute. Adjust seasoning to taste.

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