DHAL curry is one of the main protein staple in almost every Indian household. It goes well with plain rice, chapatti and roti canai [prata, paratha, Indian flatbread]

RECIPE
[INGREDIENTS]
DHAL 1 cup [soaked]
Garlic 10 cloves
Turmeric powder 1tsp
Salt as needed
Cooking oil 4tbsp
Onion 1 medium
Mix fenugreek 1tsp
Star anise 1 pcs
Cinammon stick 1 small pcs
Curry leaves 1stalk
Dried chili 2nos
Potatoes 1 medium
Aubergine 30g
Carrot 20g
Cauliflower 25g
Tomatoes 2nos medium
Coriander leaves for garnishing

[METHOD]
1. Boil the soaked Dhall with Turmeric powder, 1tsp of salt, 6 cloves of garlic, and 1 tsp of cooking oil until its soft.
2. Saute mix fenugreek, star anise, cinnamon stick, onion, garlic, curry leaves and dried chili until golden brown.
3. Add in potatoes, aubergine and cauliflower and continue saute before adding into the cooked dhal.
4. After transfer all the sautéed vegetables into the Dhall pot add in 2tbsp curry powder mixed with 1 cup of water.
5. Once the potatoes cooked, add in tomatoes, garnish with coriander leaves and ready to serve with some papadam and white rice.

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