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