Average Rating  ? No. of Servings   5 Approximate Cost   $15.25 Ingredients: 2.00 tsp   fenugreek seeds   1.00 tbsp   split peas, yellow   3.00 tsp   coriander   12.00   curry leaves   8.00 tsp   chilli (minced)   200.00 g   Tuvar dhal   100.00 g   tamarind paste   2.00 tbsp   vegetable oil   1.00 tsp   dry mustard   1.00 tsp   fennel seed   0.50 tsp   cumin   1.00   aubergine   0.75   pumpkin   3.00   carrot (ea)   1.00 tsp   Tumeric   1.00 tsp   salt   50.00 g   okra   1.00 tsp   chilli powder   1.00 bn   coriander (fresh bunch)   1.00 tbsp   butter

Directions: Fry funugreek, split peaas, 2 tsp coriander, half of the curry leaves and half the minced chilli. Grind these spices, add enough water to make a paste. Put dhal and remaining curry leaves in medium saucepan, cover with 1.5 litres of water. Bring to boil and skim off any scum that surfaces. Simmer 25-30 minutes or until lentils are tender. Drain. Heat vegetable oil, add mustart, fennel, cumin seeds and remaining chilli. Cook 1 minute or until fragrant. Add vegetables and stir well to coat veges in spices. Add tumeric, salt, tamarind paste and 200ml water. Boil until vegetables tender but not mushy. Add okra, cooked lentils, ground masala spice, chopped tomatos, 1 tsp coriander and chilli powder to pan and stir well. Add more water if necessary. Boil until okra tender. Just before serving stir through fresh coriander and butter.