Ingredients

Method

• 200 g yellow dhal (split peas)
• 1 t turmeric
• 2 medium onions, chopped
• 3 whole green chillies
• 5 garlic cloves, chopped
• 1 small tomato, chopped
• 3 cups water
• 4 T oil
• 1⁄2 t mustard seeds
• 1⁄2 t cumin seeds
• 1 t ginger-and-garlic paste
• 1 sprig thyme
• 1 sprig curry leaves

Method

Ingredients

Place the dhal, turmeric, 1 onion, green chillies, garlic, tomato and water into a pressure cooker and cook for 15 minutes on high pressure. If you do not have a pressure cooker, boil until the dhal is creamy.

Heat the oil in a pan and add the mustard and cumin seeds. When you hear them pop, add the remaining ingredients. Fry until the onions are golden.

Add this mixture to the boiled dhal (not the other way around); it will sizzle and spit so be careful. Stir the dhal and boil for 15 minutes. Add a cup of water to adjust the consistency if necessary.

Discover more curry recipes here.