Ingredients
2 1/2 cups whole cashew nuts
1/2 tsp tumeric
2 tbsp oil
2 onions chopped
1/2″ cinnamon stick
2″ piece rampa
1 sprig curry leaves
1 tsp. chillie powder
1 tsp masala powder
1/2 cup green peas
2 cups of thick coconut milk
Salt to taste
Method
1. Soak cashew nuts for one hour, drain and put to a side.
2. Heat oil in a pan, add onion fry for three minutes.
3. Add curry leaves , cinnamon stick, rampe and fry for further two minutes.
4. Add cashew nuts, tumeric, chillie powder, green peas and masala . Mix well.
5. Add enough water to cover and cook until the cashews are tender and the water is absorbed.
6. Finally add the peas and the coconut cream and simmer for 10 minutes.
Ingredients
8 oz of Dhal
3 cups of water
1 medium oinion chopped
2 green chillies chopped
1 1/2 tsp turmeric powder
2 tsp ground cumin
2 tbsp vegetable oil
2 -3 cloves of chopped garlic
3 cardomoms ground
2 ” cinnamon stick
1/2″ tsp mustard seeds
few curry leaves
2 dried long red chillies
salt
1/2 tsp roasted curry powder
Method
1. Wash lentils several times with cold water
2. Put the lentils into a medium saucepan, with the water.
3. Add the chopped onion,green chillies, turmeric, cumin seeds, cinnamon stick, few curry leaves and chopped garlic and bring to the boil.
4. Simmer and cook, uncovered, stirring occasionally until the lentils are cooked.
5. Heat oil in a saucepan. Add finely chopped onions and dried whole chillies , a few curry leaves mustard seeds and the dried chillies . Fry until golden brown .
4. Pour the cooked lentil mixture to the fried onions . Salt to taste and sprinkle roasted curry on top.
