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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

MethodBack to top

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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