• Prep Time 60 minutes
  • Cook Time 50 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 100g green beans, soaked overnight
  • 60g Australian dhal
  • 3/4 tsp turmeric powder
  • 1 litre water
  • 1 onion, diced
  • 1 potato
  • 100g carrot
  • 2-3 tbsp oil
  • Spices (A) – ground:
  • 3 dried chillies
  • 2 red chillies
  • 2cm fresh turmeric root
  • 3 shallots
  • 2 cloves garlic
  • Ingredients (B):
  • 2 stalks curry leaves
  • 1 tsp black mustard seeds (biji sawi)
  • A pinch of asafoetida
  • Ingredients (B):
  • 1 tbsp tamarind paste mixed with 1 cup water and squeezed to obtain tamarind juice
  • Seasoning:
  • Salt and sugar to taste

Instructions

  1. Wash green beans and dhal until water runs clear, then soak for at least 1 hour. Put dhal, green beans, turmeric powder and water in a pot. Boil for 35-40 minutes.
  2. Add in carrot, potatoes and onion. Continue to cook until beans and dhal turn tender.
  3. Heat oil in a saucepan, fry spices (A) and (B) until fragrant. Transfer the sautéed spices to the dhal and green beans mixture. Stir well to mix. Add in tamarind juice and a little more water. Simmer for 10 minutes. Season to taste. Dish out and serve.

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