07 December 2012,00:44 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Boil the lentils for about 10 minutes until soft. Drain and set aside.
  • In a heavy-based saucepan heat the oil and fry the onions along with all the whole spices and curry leaves, stir occasionally.
  • When some bits of onion are darker than others, add the other vegetables.
  • Lower the heat and carefully stir-fry for atleast 7 minutes or until all the vegetables are cooked but firm to bite .
  • Add slit green chillies and the boiled lentils, mix everything together and add salt to taste.
  • Sprinkle with lemon juice and fresh coriander, and continue to stir-fry for a further 2 minutes. Serve hot.


  • 150 grams toor dhal(Pick over and wash the lentils)
  • 6 tablespoons Cooking oil
  • 1 large onion, peeled and chopped
  • 3 whole dried red chillies
  • ½ teaspoon mixed mustard/onion/fenugreek seeds
  • 3 whole curry leaves, fresh or dried
  • 100 grams aubergines, diced
  • 100 grams cauliflower, cut into small florets
  • 150 grams potatoes, peeled and finely diced
  • 150 grams red pepper, diced
  • 3 green chillies, slit down the middle and deseeded 
  • 300ml seeds water
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh coriander

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