Lentil Curry and Chicken Curry, served with String Hoppers and a Spicy Salad

String Hoppers are popular in countries such as South India and Sri Lanka. Theyre pretty easy to make, although it is time consuming. But if you live close to London you can purchase it in packs like i did :)...just pop it in the oven and warm in 5 minutes. For those of you who dont no what this is, its like rice noodles made out of flour. It is traditionally eaten with dhal (lentil curry) and a spicy coconut sambol.

If you wanted to grab hold of some string hoppers without leaving home or travelling far, then order it from: http://www.theasiancookshop.co.uk/

Chicken Curry Recipe:
See below

Lentil Curry (dhal curry)

Ingredients:
1 1/2 cups Mysore Dhal (Red lentils)
1/2 tsp saffron powder
1/2 curry powder
1/2 tsp chillie powder
1 green chillie chopped
1 onion chopped
1 cup water
3-4 curry leaves(optional)
1 cup coconut milk
2 tsp oil
1/2 tsp mustard seed
2 chillies, broken into 2-3 pieces
2 cloves gralic, minced
1/4 lime
Salt to taste

Method:
Wash the dhal thoroughly and boil in a pan with 1 cup water,
1/2 tsp saffron, 1/2 of the onion and the garlic. When the
the color of the dhal turns from pink to yellow, remove from
fire and put into a bowl.

Put the pan on low flame, add the oil, when the oil is hot add
the remaing ingredients except the coconut milk and dhal.
Cook stirring for about 1-2 minutes.

Add the boiled dhal to the pan and stir well. Cook for another
couple of minutes. Add the coconut milk, and salt to taste.
Cook till the curry starts to boil. Remove from fire and
add the lime juice.


Spicy Salad:

Ingredients and Method
Chop Tomatoes, Red Onion, Green Chillies, Cucumber, into small portions, mix well, season with salt and pepper, and squeeze some lemon in there if you like that tangy taste like i do :)