Recipe: Pepe Daal Curry

1. Peel the papaya and cut it into cubes. Rub the pieces with a little turmeric, paprika and salt. Cook until the papaya is soft, about 20 minutes. You feel like it’s done, just like when you’re cooking potatoes. Remove from water and set aside after cooking.

2. Heat oil in a frying pan. Click on spice pastes and mustards. Then add onion and tomato. Fry for a few minutes and then add 2-3 tablespoons of hot water and a little salt. Add the spices and then the papaya.

3. attention. Fold in the chickpea lentils and peppers. Pour in more hot water, a few tablespoons at a time. Add additional spices and salt if necessary. The sauce is ready when the lentils are properly heated, they should not boil.

4. Garnish with tomato wedges and fresh coriander. Serve with basmati rice.

Garlic ginger paste

1. Peel the garlic cloves and cut them into pieces. Peel and chop the ginger. Place garlic and ginger in a bowl. Add the oil and blend the mixture with a hand blender until smooth.

2. Store in a jar. One teaspoon of the paste can be replaced with about ½ finely chopped garlic clove and 1 teaspoon of grated ginger.

Chili paste

1. Remove the stems from the chilies. Chop the fruit roughly, for example into thirds. Then process – in portions if necessary – together with the salt in the food processor. If you want more liquid pasta, you can add water.

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