Add moong beans, tumeric, 1/2 a chopped onion and dab of butter
to boiling water. On medium heat boil mixture until beans have
broken down and have created a thick soup.
In a frying pan, dry roast corriander, cumin, sesame, cloves,
cardamon pods and pepercorns for 3-5 minutes on medium heat.
Seeds will darken and crackle. In a coffee grinder, chop seeds
into a fine powder. Dry roast fennel and mustard seeds seperately
and add to mixture whole.
Then take the other 1/2 of chopped garlic, ginger and chilles
and saute them with olive oil for 3-4 mins.
Then add powder, chilli powder and asafetdia to sauted mixture
and continue cooking for 3-4 mins more.
Finally, add mixture to soup. When all is well blended add
lemon juice, cinnamon, sugar, salt and coconut milk and stir.
Let mixture sit for a while to let all of the flavours blend
together.
Garish with chopped cilantro. Serve over rice.
While this may seem like a lot of work, the flavour of homemade
curry is well worth it. To speed up the process one could use
store bought curry powder but I recommend making your own. Also
experiment with seasoning. Either adding new spices or taking
some away or with the quantity of each spice. I have spent plenty
of time experimenting myself and continue to look for new flavors
for my recipes.
