• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 3 People
  • Difficulty Easy
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Recipe Description

This recipe and photo were provided by Mission Foods.

 

Recipe Ingredient

  • A
  • 200 g Malawi dhal rinsed and soaked overnight (save water for boiling)
  • 500 g Masoor dhal rinsed and soaked overnight (save water for boiling)
  • 500 g mung bean (kacang hijau) rinsed and soaked overnight (save water for boiling)
  • 1 tsp fennel seed 1
  • tsp turmeric powder 1/4 chilli powder
  • salt to taste
  • 2 inches ginger blended
  • B
  • 3 potatoes skinned and cut into half-inch chunks
  • 2 eggplants cut into half-inch chunks
  • 2 carrots cut into ¼ inch chunks
  • 2 tomatoes cut into eights
  • C
  • 2 tbsp cooking oil
  • 4 dried chilli cut into half-inch lengths
  • 2 yellow onions diced
  • 1 tbsp mustard seed
  • 1 stalk curry leaves

Instructions

  1. A
  2. Bring to a boil on high heat. Once it reaches boiling point, turn down to low heat and simmer until beans are cooked through.
  3. B
  4. Add potatoes to A and simmer until soft, then add the other vegetables.
  5. C
  6. Over medium heat, saute all ingredients until lightly browned. Pour into cooked dhal.
  7. Finally, salt to taste. Serve with plain naan.

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