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Nazley's Creamy Lentil stew made with greek yoghurt

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1 large onion chopped.
1 cup lentils soaked in hot water. Till soft. Strain.
3 curry leaves.
1 whole green chilli.
1 tspn whole jeera and coriander seeds.
Salt to taste.
1 tspn of each (fennel powder, fine jeera, fine coriander).
1/4 tspn durban masala.
1/2 tspn tumeric.
1/2 crushed black pepper.
2 carrots washed and peeled and cut.
1 punnet mushrooms sliced.
1 brinjal peeled and chopped.
1/2 cup green peas.
1/4 cup chopped dhania.
2 cups greek yoghurt.
Braise onion with curry leaves, green chilli, whole seeds.
Allow to colour til light brown. Add all masala. Braise for 1 min.
Then add veg and strained lentils. Braise for 2 mins.
Add water and allow to cook till veg are soft.
The water must dry up. It must be a very thick sauce.
Lastly add the dhania and greek yoghurt. You can adjust the yoghurt.
Cook for 2 mins and serve with rice or roti and sambals.
OPTIONAL. To the greek yoghurt you can add 1 packet of coconut powder. Very yummy.
Prepared, tried and tested by: Nazley Ally

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