4 tablespoons of Adabi Chicken and Meat Curry Powder
2 cups of Dal Beans
3 cloves of Garlic (grinded)
6 Red Shallots (grinded)
2cm Ginger (grinded)
2 stalks of Lemongrass
2 Potatoes (cut into 4)
I Carrot (cut into 1cm length)
2 Brinjal (cut into 1cm length)
300g Long Beans (cut into 1cm length)
2 Tomatoes (cut into 4)
250ml Fresh Coconut Milk
3 Pandan Leaves
2 Coriander Leaves (sliced)
4 tablespoons of Cooking Oil
3 tablespoons of Ghee
Adabi Turmeric Powder
Adabi Salt
Sugar
Water
Adabi Dalca Vegetable
Cooking Instructions
Spices Mix Ingredients
3 Shallots (sliced)
2 cloves of Garlic (sliced)
2cm Ginger (sliced)
3 stalks of Curry Leaves
Fenugreek Spice (Halba)
Dal Paste Cooking Instructions
Boil the Dal beans together with Adabi Turmeric Powder, Adabi Chicken and Meat Curry Powder, pandan leaves and ground spices. Mix well and keep stirring until the beans soften.
Add potatoes and carrots. Stir and cook until tender.
Add brinjal, long beans, coconut milk, Adabi Salt and sugar. Stir until it boils and put aside for later.
Spice Mixture Cooking Instructions
Heat the pot and pour in cooking oil, ghee, Adabi Fish Soup Spices, curry leaves, ginger, onions, garlic and Fenugreek Spice.
Sautéuntil golden brown and fragrant.
Pour the Dal Paste prepared earlier into the spices mixture pot.
