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Festive Dal (tu war ki dal)

1 small eggplant, diced
100g boiled red lentils
2 tsp four spices
10 curry leaves
600ml water
3 tbsp lemon juice
1 tbsp tomato puree
1 tsp salt
½ tbsp mustard seeds
8 fenugreek seeds

Fry eggplant in oil till lightly browned and drain. Place lentils in a saucepan with four curry leaves and four spices and bring to boil with the water. Simmer for a few minutes then add the lemon, tomato and salt. Add eggplant and simmer for a further 5 minutes.

Heat some oil in a small frying pan and when hot, add the remaining herbs and leaves and pour mixture over the dahl. Cover the pan and cook on a low heat for a further 5 minutes.

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