Name: Dhal curry
Yield: 6-8 servings
Cuisine: Cooking Method
Ingredients: 250 ml lentils brown; 250 ml lentils red; 45 ml butter; 3 onions large, chopped; 3 cinnamon stick; 2 cloves whole; 1 can tomato paste; 1 fresh tomatoes chopped; 20 ml each roasted masala, ground coriander and ground cumin; 5 ml turmeric; 45 ml masala leaves; 2 sweet potatoes and/or brinjals, cut into chunks; 10 ml garlic cloves, crushed; 5 ml fresh ginger grated; 500 ml water boiled; 2 green chilli chopped; 125 ml green beans cut into pieces; salt; 80 ml fresh coriander chopped; lemon juice only; 20 ml garam masala; to serve to serve; rice basmati; coriander sambal

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Ingredients (24)

250 ml	lentils — brown
250 ml	lentils — red
45 ml	butter
3	onions — large, chopped
3	cinnamon — stick
2	cloves — whole
1	can tomato paste
1	fresh tomatoes — chopped
20 ml	each roasted masala, ground coriander and ground cumin
5 ml	turmeric
45 ml	masala — leaves
2	sweet potatoes and/or brinjals, cut into chunks
10 ml	garlic — cloves, crushed
5 ml	fresh ginger — grated
500 ml	water — boiled
2	green chilli — chopped
125 ml	green beans — cut into pieces
	salt

TO FINISH

80 ml	fresh coriander — chopped
	lemon — juice only
20 ml	garam masala
	to serve — to serve
	rice — basmati
	coriander sambal

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Method:

1. Soak the lentils (brown and red separately) for 30 minutes in lukewarm water. Drain.

2. Heat the butter in a saucepan, add the onions and whole spices, then stir-fry until the onions are soft.

3. Mix the tomato paste or chopped tomato with the ground spices. Add to the saucepan, with the sweet potatoes and/or brinjals. Add the garlic and ginger, and stir-fry until fragrant.

4. Add the lentils, water and chillies. Simmer until the lentils are soft (the red ones will disintegrate). Add more water if needed. Add the beans and simmer until just done and still firm. Season with salt.

5. To finish: Sprinkle the coriander and lemon juice over. Stir, then sprinkle the garam masala over.

6. To serve: Serve with rice and sambal (if using)