Kari Dal Sayur/Vegetable Dhal Curry

Star Q

i.  Past Imperfect

ii.  Majlis Iftarr dan Tarawih

iii.  Not Because of One Apple

Sometimes you just crave for a healthier version of your favourite dishes after many doses of your cholesterol-laden food; food that seem to have lots of oil, coconut cream, salt and sugar, plus the fatty drippings from beef and chicken!  Makes you want to become an instant vegetarian!

The Indian community is generally more well-known for their vegetable dishes and their abstinence from eating meet especially beef.  And I tend to agree that once in a while it is indeed good to eat a totally vegetarian diet for a day.  In fact I have been practising this for quite sometime now and there is no doubt, I feel a bit lighter a day later.

• 1 cup cauliflower florets
• 1 green capsicum, cut into large dice
• 1 red tomato, cut into wedges
• 1 round aubergine, cut into wedges
• 4 young sweet corn
• 1/2 small green mango
• 1/4 cup raisins
• 1/4 cup pre cooked dhal/lentils
• 2 potatoes, quartered
• 2 shallots, sliced
• 2 cloves garlic, sliced
• 1 thumb size ginger, shredded
• 1 star anise
• 2 cloves
• 1 inch cinnamon stick
• 2 tbs curry powder, mixed with some water to form a paste
• 2 tbs vegetable oil
• 3 cups water

Heat the oil in a pot.  Saute the spices and the shallots until aromatic, followed by the garlic and ginger.  Stir in the curry powder/paste for a few seconds then pour in the water.  Add in the lentils, mango and potatoes and bring to a boil until the potatoes are tender.  Next, put in all the vegetables and raisins and season to taste.  Once the vegetables are cooked, turn off heat and serve.