辣木叶豆瓣汤
Moringa Leaves Dhal Curry

材料A

2大匙油
2大匙葱头仔碎
1大匙蒜茸
½大匙姜碎
½小匙小茴粉
½小匙芫茜籽粉
½小匙黄姜粉
½小匙辣椒粉
1小匙咖喱粉

材料B

800ml水
200g马豆瓣,洗净,浸水4小时,滤干
2粒番茄,切块
150g辣木叶,去掉叶柄

材料C

2大匙油
1小匙芥蓝籽
3条辣椒干,剪小段,去籽
2支咖喱叶
1小匙盐,调味用

做法
  1. 用材料A里的油爆香葱头仔碎、蒜茸和姜碎,加入其余材料A小火炒匀。
  2. 加入水煮滚,加入马豆瓣和番茄,转小火,加盖焖至豆瓣软约1小时30分钟。
  3. 把材料C的油烧热,爆香其余材料C,加入焖好的豆瓣里,再加入盐和辣木叶煮滚即可。
INGREDIENTS A

2 tbsp oil
2 tbsp chopped shallots
1 tbsp chopped garlic
½ tbsp chopped ginger
½ tsp cumin powder
½ tsp coriander powder
½ tsp turmeric powder
½ tsp chilli powder
1 tsp curry powder

INGREDIENTS B

800ml water
200g dhall, washed and soaked 4 hours, drained
2 tomatoes, diced
150g moringa leaves, removed the stems

INGREDIENTS C

2 tbsp oil
1 tsp mustard seeds
3 dried chillies, cut into short sections, seeded
2 sprigs curry leaves
1 tsp salt or to taste

METHOD

  1. Heat up oil of ingredients A, saute chopped shallots, garlic and ginger until aromatic. Add in the remaining ingredients A and stir-fry at low heat until well mixed.
  2. Add in water and bring to boil. Add in dhalls, tomatoes, lower the heat, cover with lid and simmer until dhalls are tender, about 1½ hours.
  3. Heat up oil of ingredients C, add in the remaining of ingredients C and saute until aromatic. Add in the simmered dhalls, salt, moringa leaves and bring to boil. Serve.