I make this one
Dhal Potato Curry Veg HT ACC Fijian 55mins plus soaking
Serves 4-6 Hot Vegetarian Vegan Pulses Vegetables Curries Gluten Wheat Dairy Free Eggless Fiji Oceania
Ingredients
200g/7oz Lentils (Dhal), pre-soaked overnight
60ml/2fl.oz. Vegetable Oil
1 teasp Mustard Seeds
1 Onion, finely chopped
2 Garlic Coves, crushed
2 Chillies, finely chopped
1 teasp Ground Turmeric
2 level tbsp Curry Powder (check ingredients)
Salt
2 Large Tomatoes, chopped
450g/1lb Potatoes, cubed
480ml/16fl.oz. Water
2 tbsp Lime juice
Instructions
1. Drain the Lentils well and set aside. Heat the oil in a large saucepan until hot then add the mustard seeds and cook until they pop.
2. Add the onion, garlic and chilies and fry for 3 minutes, stirring.
3. Add the curry powder, turmeric and salt and continue to fry for a further 5 minutes or until onion is soft.
4. Add the tomato, potato and the drained lentils and fry, stirring, for 3-4 minutes.
5. Add the water and lime juice, mix well then reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally. Serve hot.