Recipe – Masoor dahl and vegetable curry


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

Chef: Sharon De Jonk


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


  • 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.