Ingredients
½ teaspoon garam masala
¾ teaspoon salt
10 dried Indian bay leaves
70g unsalted butter
For the dhal:
200g whole masoor dhal (whole red lentils)
1 teaspoon sunflower oil
For the fried vegetables:
sunflower oil, for frying
2 medium red-skinned (or other waxy) potatoes, cut into 2cm cubes
2 medium carrots, cut into 2cm cubes
1 small red pepper, deseeded and cut into 3cm cubes
1 small green pepper, deseeded and cut into 3cm cubes
1 small yellow pepper, deseeded and cut into 3cm cubes
2 medium onions, cut into 1cm strips
For the masala:
4–6 fresh green chillies, seeds left in
2–4 cloves of garlic
5cm root ginger, peeled and roughly
chopped
pinch of salt
For the rice:
200g basmati rice
100ml sunflower oil
¾ teaspoon salt