Dhall Curry Sunday

I finally get to see the great chef in action, Kala my weekend cleaner whose a wonderful cook taught me to cook an authentic dhall curry last sunday. Have been trying on my own a few times, follow recipe book, called her for recipe over the phone. This round the great master is in my house demonstrating! Yeah i can cook indian food!

Ingredients:
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A. VEGE CUBES: 3 tomatos, 2 potatos, 1 round brinjal (choose small ones, takes long time to cook), 1 carot, few strends of long beans)

B. SPICES: mustard seeds, cuming (jintan manis), 1 red onion, dry chilies.

C. Dhall ( there are many types of dhall, check with the shop keeper to get the right one) soak over nite.

and lastly 1 whole garlic and curry leaves.

Process:
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1. first boil dhall with garlics (cut into thick slices) until seeds start to break.


2. then add some "babas samba" curry powder for it to adsorb.

3. start fry the vege cubes. put spices B in the oil, follow by the vege cubes and curry leaves. medium heat.



Kala the chef in action.



4. then put veges in the dhall curry pot. add adequate curry powder. and let it cook till the potato and brinjals soft. then add some kunyit powder and salt (or extra curry powder) to taste.



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Started cooking at 7:30 am, the curry was ready by 9 am. Hubby just woke up and was so excited to see the home cooked indian curry. Our sunday lunch is set! If only my 18 month Shanyang can take spicy food.