1 x 400g Toover daal
1 tbsp turmeric
2 aubergines, thinly sliced
225g fine green beans, trimmed
2 onions, sliced
2 tbsp tamarind pulp
salt and pepper
For the spices:
1 tbsp oil
1 tbsp Channa daal
1 tbsp Urid daal
6 curry leaves
Pinch Asafedita (heeng)
Pinch fenugreek seeds
2 tsp cumin seeds
Garnish:
1 tsp garam masala
Fresh coriander

1. Put the toover daal into a large saucepan, add the turmeric and sufficient water to cover, bring to the boil, cover and simmer for 35-45 minutes until tender.

2. Add all the vegetables, tamarind and season with salt and pepper, simmer for 15 to 20 minutes.

3. Meanwhile, heat the oil in a frying pan, add the spices and cook over a low heat for 5 minutes. Stir into the vegetable mixture, spoon into a serving dish and sprinkle with the garam masala at the last minute.

Tip:

The daal and spices are available at good supermarkets or Indian shops; they are also available from the internet.