1 onion, sliced
2 dried red chillies
2 stalks curry leaves
2 shallots, sliced
1 tsp fresh ginger, pounded
1 clove garlic, pounded
1 tomato, in wedges
1 tsp turmeric powder
1 small potato, in wedges
1 Asian eggplant, in wedges
1 cup chana dal, soaked overnight
beef curry gravy to serve
roti canai to serve
Fry sliced onion until brown – set aside.
Heat 1 tbls oil and saute chillies, curry leaves,
shallots, garlic and ginger.
Add tomato – cook until soft.
Add turmeric, potato, eggplant, drained dal and fresh water to cover.
Cover and simmer 30 minutes.
Puree very slightly with stick blender (one or two whizzes only).
Add salt to taste and fried onion.
Serve on individual plates with a splash of beef curry gravy
and roti canai (the frozen ones taste okay and are easy to prepare).
Inspired by Indian breakfast stalls across Malaysia.