Ingredients:

1 liter water

300 grams Malawi dhall – Soak Dhall for 3 hours in water prior to cooking

2 tablespoon cooking oil

1 teaspoon mustard seeds

½ teaspoon cumin powder – pound

Salt to taste

1 stalk curry leaves

1 large Bombay Onion – sliced

9 cloves organic garlic – sliced

½ teaspoon turmeric powder

30 ml thick coconut milk

 

Method:

Dhall needs to be stoned – remove the stones, cleaned – remove the dhall skin, washed – remove any remaining dirt from the dhall. Heat up water in the cooking pan and include the dhall with a pinch of salt into the pan. Wait till the legumes break and drain the water off.

 

Then, heat up the frying pan with cooking oil and stir mustard seeds, cumin powder, curry leaves, onion and garlic till its golden brown. Add in the cooked dhall with salt to taste and stir the ingredients in the pan.

 

Finally, add in the coconut milk and stir the thick dhall till it is thick gravy. 

 

Suggestion:

Broken green gram can be substitute for Malawi dhall for a person whom does not like dhall.