INGREDIENTS

• 600g beef, stirfry strips

• 400ml coconut milk

• 2 can of lentils

• 300g peas

• 5g curry leaves

• 1 brown onion

• 1 green chilli

• 2 garlic cloves

• 2 tsp brown mustard seeds

• 2 tbs chaat masala

• 1 can diced tomatoes

• 30g fresh ginger

METHOD

1. Prepare Ingredients - Read through the recipe. Finely chop the onion. Crush or finely chop the garlic. Peel and finely grate the ginger. Strip the leaves from the curry leaves, discarding the stems. Rinse and drain the lentils.

2. Cook Aromatics - Heat 1 tbs oil in a medium, deep frypan over mediumhigh heat. Add the curry leaves and 2 tsp mustard seeds and toast for 1 min or until fragrant.

3. Make Dahl - Add the onion to the curry leaf mixture and cook for 3 mins or until starting to soften. Add the ginger, garlic and 1 tbs chaat masala and cook for 1 min or until fragrant. Stir in the tomatoes, coconut milk and lentils and simmer for 6-7 mins until the sauce has thickened slightly.

4. Season Beef - Meanwhile, separate the beef stir-fry strips. Put in a medium bowl 1 tbs chaat marsala and 1 tbs oil, season with salt and pepper and toss to coat. Thinly slice the chilli, discarding the seeds if less heat is desired and set aside.

5. Cook Beef - Heat a large frypan over high heat. Stir-fry the beef, in two batches, for 1-2 mins until browned.

6. Get ready to serve - Add the peas to the dahl and cook for 2 mins or until bright green. Stir in 1 tsp / 2 tsp white vinegar, taste, then season with salt and pepper. Divide the dhal and beef among bowls and scatter with the chilli to serve.