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
- Boil mung dhall with enough water to cover till cooked and mushy. Drain and set aside.
- Boil chickpeas in salted water till soft. Drain excess water. Blend spices (A) with a little water added until smooth.
- Heat oil in a casserole and fry ingredients (B) until fragrant. Add ground spices (A) and continue to fry until aromatic.
- 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.
