You will need
5 Tbs (50g) Moulouktani spice
½ Tbs cumin seeds
2 dry red chilies, broke into pieces (optional)
30g Toor dal
100g red lentils
30g yellow peas
300g fish (sliced) or 3 chicken leg (cut into pieces), seasoned with salt, pepper and lemon juice. Then fry and keep aside. 125g carrots, sliced
70g tomatoes, diced
1 big onion, coarsely chopped
1 Tbs garlic paste
½ Tbs ginger paste
2 Tbs tamarind pastes soaked in water and discard the seeds
1½ litres of water
Chopped fresh coriander and springs onion
Wash pulses under running water and leave to soak.
On medium flame, heat oil in a pressure cooker, sauté onion.
Add garlic, ginger, thymes, chilies, cumin and stir continuously for 1 minute.
Add dal (pulses) and continue to stir.
Add Moulouktani spice, stir well and after a few moments, add tomatoes and coriander.
Pour water and close pressure cooker and allow cooking on low heat for 15 – 20 minutes.
Open pressure cooker, pour tamarind juice and salt to taste (if necessary).
Before serving, add flesh and springs onion.