Ingredients

1 cup boiled green grams

2 large tomatoes, peeled and diced

1 medium sized onion diced

4 cloves of garlic crushed

3 medium sized carrots, grated.

1 teaspoon curry powder

1 tablespoon seasoning powder (Preferably one that contains cornstarch, cinnamon, paprika, turmeric and ginger).

1 – 1 ½ cups of water/ green gram broth.

2 tablespoons Oil

Salt

 

Method

1.    In a medium sized pan, heat the oil and add in the onions and garlic and fry until golden brown.

2.    Add in the tomatoes and carrots and fry until the vegetables start sticking to the bottom of the pan.

3.    Add in the green grams and stir, scraping the bottom of the pan to incorporate the vegetables stuck at the bottom. Stir until the greengrams sticks at the bottom of the pan again.  Be careful not to burn the food.

4.    Add in the curry and seasoning powder and stir.

5.    Add in the water/broth and stir well.

6.    Lower the heat and let the food simmer for at least fifteen minutes or until the foam clears and the soup thickens.

7.    Your green gram curry is ready to eat. Serve with Ugali, Chapati, Rice or Pasta.