Sat 4th December
1-4 pm

upstairs, meeting room 2

Contact Admin to book your place!

ph 9687 3345

This project has been funded by the City of Maribyrnong Community grants program

Diwali in the West festival at WFNH
Saturday 3rd October 2009

Chef: Sharon De Jonk

Ingredients

Serves 8

• 2 cups Masoor dhal washed and drained
• 1 large brown onion diced
• 1/2 cup vegetable oil (canola)
• 3 cloves garlic
• 3 dried red chilies broken up
• 10 fresh curry leaves
• 2tbls turmeric powder
• 1 tbls cumin powder
• 2 tbls tomato paste
• 1/2 cup fresh coriander chopped
• 1 tbls coriander powder
• 2 cups green frozen cut beans
• 1 green chili chopped
• Salt to taste
• 400g or 450g tin coconut cream

Method

• Heat pan add oil and fry diced onions.
• Add black mustard seeds, curry leaves, garlic, and green chilies,
• Fry for ten minutes or so to flavor the oil.
• Add turmeric powder, dhal, frozen green beans, tomato paste and all spice powders.
• Add enough cold water to cover the dhal (2 inches above the dhal at least)
• Cook, keeping an eye not to burn or let it stick to the bottom of the pan.
• When dhal is cooked & mushy add coconut milk & fresh coriander
• Stir well & bring to the boil
• Serve with steamed Basmati rice.

HAPPY DIWALI  !!!!