INGREDIENTS

INSTRUCTIONS

tablespoons ghee or vegetable oil 350 g. dhal ( I like red lentils)  1
teaspoon mustard seeds 1 teaspoon ground coriander 1 teaspoon  ground
cumin 1 1/2 teaspoons turmeric 1 cinnamon stick 6 cloves  garlic,
minced 1 tablespoon minced ginger 10 curry leaves, bruised  and tied
together 1 large onion, finely chopped 1 large green chilli,  whole but
split 1 large potato, peeled and finely diced 2 tomatoes,  finely diced
1 small eggplant, finely diced 1 small carrot, finely  diced 8 cups of
chicken/vegetable stock 1 bunch of fresh coriander  juice of 4 lemons
salt to taste 4 tablespoons yoghurt  In a large saucepan, heat the ghee
and add the dhal, mustard seeds,  ground coriander, ground cumin,
turmeric, cinnamon stick, garlic,  minced ginger, curry leaves, onion
and green chilli. Cook over a low  heat for 5 minutes until the spices
are aromatic and deep brown in  colour and the onion has softened.  Add
the chicken stock and simmer until the dhal is soft, about 30-45
minutes.  Remove the cinnamon stick, whole green chilli and curry
leaves.  Blend the dhal until smooth with a 'wand' or processor then
return to  the saucepan.  Add the finely diced vegetables and simmer
for a further 20 minutes or  until the vegetables are soft.  Add the
lemon juice, salt to taste and chopped coriander, stir well  and serve
with a dollop of yoghurt.  Converted by MC_Buster.  Per serving: 0
Calories (kcal); 0g Total Fat; (0% calories from fat);  0g Protein; 0g
Carbohydrate; 0mg Cholesterol; 0mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;  0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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