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Bec's Dahl with Kumara

What you need: 

1/4 cup of oil (or less)
1 onion chopped
2 stalks of celery chopped
1 teaspoon fresh grated ginger
2 tablespoon curry powder
3 bruised green cardamom pods
2 star anise
12 fresh curry leaves
250 g of lentils (try 1/2 red and 1/2 moong dahl - my favourite combo!))
1.5 litre of veggie stock
160 g green peas
2-3 kumara (similar to sweet potatoes), baked or rice

What you do: 

Fry onions and spices (except curry leaves) in oil for about 5 minutes. Add celery, peas, lentils, curry leaves and stock. Stir it around a bit then cover and cool an long as the lentils take. This depends of what kind of lentils you use. About 40 minutes for the combo of lentils I suggest. Brown lentils take longer. (60 minutes?) You may need to use more stock. Keep an eye on it. It is cooked when the lentils are really soft and it should have the consistency of a thick porridge.
Pour on top of baked kumara (or rice). It does taste really good with the kumara though.
My friend Bec gave me this recipe after she brought it to our house for a pot luck. It works every time and is soo good!

Preparation Time: 
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SO HOW'D IT GO?

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