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 | 500g mung beans or lentils | |
2-3 onions chopped, 1 small onion sliced | |
4 cloves garlic chopped, 2 cloves garlic sliced | |
4 tablespoons desiccated coconut | |
1 capsicum cut in strips or 2 long green chillies | |
4 ground dried chillies | |
2 teaspoons turmeric | |
2 dessertspoons ground coriander | |
1 teaspoon whole cumin | |
1 teaspoon whole mustard seed | |
1 sprig curry leaves | |
1 lemon juiced | |
3 tablespoons olive oil | |
2 teaspoons salt |
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| Method |  |
Soak beans overnight. Drain. Put into boiling water with chopped onions and garlic until soft.
Add coconut, dried ground chillies, turmeric and ground coriander, capsicum and salt.
In a separate pan heat the oil and mustard seed until it pops. Then add sliced onions and garlic, cumin and curry leaves. Fry to a light brown. Mix into the dhall, add lemon juice and salt to taste.
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