Name of dish: Dhall Curry
Ingredients:
(A) (B)
300g bombay parapu (soaked over night) 5 small onions
300g potatoes (diced) 3 cloves garlic
1 carrot (diced) 1 big onion
1 round brinjal (diced) 1" cinnamon stick
2 tomatoes (diced) 8 dried chillis
10 long beans (diced) 5 pcs buah pelaga
3 red chillis (diced) 1 tsp biji sawi
3 green chillis (diced) 1 tsp jintan manis
3 pcs asam 2 stalks curry leaves
salt to taste 1/2 tsp kunyit powder
water to cover 1 tbsp chilli powder
Methods:
1) Heat 2 tbsps of oil in pan, stir fry (B) until fragrant. Add (A) and boil until soft.
2) Remove and serve.
Tips: Biji sawi is the seed of mustard. There are two kinds of soybean: Bombay bean and the American soybean. Bombay bean should be used for this recipe.
Recipe courtesy of Ms Patsie Cheong
(
geocities.com/spring_tomorrow)