Dahl by Claudine Ang

Dahl by Claudine Ang -
https://www.facebook.com/photo.php?fbid=1540062292940316&set=gm.782031571851145&type=1&theater

For this dahl I use:

Ingredient A:
1. 1 1/3 cups dahl, wash & soak for 1/2 hour
2. 1 1/2 cups water and boiling water for later use
3. 2 tsp turmeric powder & more for later
4. salt to taste
5. 1 big tomato cut
6. 2 moringa oleifera/ drumsticks
7. 2 to 3 potatoes (depending on the size), cut
8. 1 carrot, cut
9. About 1/2 a bowl (Chinese soup bowl) round/ sharp spinach cut into 2cm length
(You add actually in any vegetable of your liking. E.g eggplant, raddish...)

Ingredient B:
1. 3 to 5 dried chilli ( washed. I did not soak)
2. 3 cloves garlic, sliced
3. 2 sprigs of curry leaves
4. 2 tsp mustard seeds
5. 2 tbsp olive oil for light frying

Method:
For A:
1. Bring water to boil. Add in turmeric powder, salt and dahl. Cook dahl till it is very soft.
2. Add in carrot, potato and moringa oleifera till cooked, (at any
point of time, if you require to add more water, turmeric, just do so.
But do it bit by bit.) Add in the tomato and spinach and let it boil.
The gravy should be thick and not watery.
For B (right after tomato and spinach are added to be cooked):
3. Heat oil in pan, fry the garlic till light brown, in goes the rest of the ingredient. Once the
dried chili is slightly brown and fragrant, off the heat and set aside.
4. Once all Ingredient A is cooked and boiling, add in B and let boil for a little few minutes
longer but make sure it does not burnt.
5. Garnish with cilantro. 

Enjoy!!!