MIXED VEGETABLE CURRY

Ingredients : 200g carrots, cut into 2 cm lengths 200g beans, cut into 3 cm lengths 100g peas, shelled 200g pumpkin, cut into 2 cm cubes 1 tablespoon split peas 1 cup(250ml) plain yoghurt 1/4 cup(60ml)water 3 tablespoons desiccated coconut 3 green chilies, chopped and seeds removed 2 teaspoons cumin seeds 30g ghee 8 curry leaves

Preparation :

Cook carrots, beans, peas and pumpkin separately in boiling water until tender, drain.Place split peas in a frying pan, stir over low heat 5 minutes. Put split peas in a bowl, cover with water and sand 1 hour. Drain and crush to a paste dhal. Combine vegetables and dhal in a saucepan with yoghurt, water, coconut, chillis cumin. Cook over low heat, without boiling for 10 minutes. Melt ghee in a frying pan and saute curry leaves until lightly browned, spoon over vegetable curry to serve.