Serves 4 adults and 2 children
Time: 1h
Cost: 10 SGD for the vegetables, we had all the spices already

INGREDIENTS

2 sliced onions
4 slightly crushed cardamom pods (take out the envelop !)
2 tbsp of Ghee

For the tomato mixture :

200g of cherry tomatoes or 800g of canned tomatoes
2 tbsp desiccated coconut
2 tbsp lemon juice
1 tbsp yellow mustard seeds
1tbsp raw sugar

The spices:
6 curry leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground turmeric
1 tsp ginger purée

The vegetables:
200g chana dhal
1 sweet potatoe cut into chunks
2 carrots cut into chunks
2 courgettes ( zuccini) cut into chunks
1 aubergine cut into chunks

THE RECIPE

1. Blend all the ingredients for the tomato mixture together until smooth
2. Heat the ghee in a large saucepan, add the onion, cook for 10 minutes over low heat, stirring occasionally until golden and add all the spices for 1-2 minutes (until the spices give off their aroma)
3. Stir in the tomato mixture and the dhal, add a little water ( no need if you used the canned tomatoes) and bring to boil. Reduce heat, cover and let it simmer for 10 more minutes.
4. Add sweet potatoe, potatoe and carrots, cover and let it simmer for 20 minutes.
5. Add the courgettes, aubergine, cover and let it simmer for 10 more minutes. Vegetables should be tender but not smooshy, still a little bit al dente.
6. Add salt only if needed.

Serve with rice.