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
- 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.
- Add in carrot, potatoes and onion. Continue to cook until beans and dhal turn tender.
- 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.
