• 1/2 tea of: garam madala, corriander powder, cumin, ginger, garlic all combined
• 1/4 tea chilli
• 2 tab heaped onion crushed (dried)
• 2 tab dried tomato paste
• 1 can tomato pure
• 1 can coconut milk 290mL
• 1/2 cup dried pigeon peas
• 1/4 cup mushroom dried

1. Add water to onion powder and tomato paste and let sit 10 minutes
2. Add water to mushrooms to rehydrate
3. Cook dried pigeon peas for 1.5 hours

1. Heat oil gently
2. Add all spices to oil
3. Cook gently until it starts to be a bit more aramotic
4. Add tomato paste mixture
5. Simmer gently 10 minutes
6. Add pigeon peas
7. Add coconut milk
8. Add mushrooms
9. Simmer until reduced to desired thickness
10. Add salt to taste

Serve with rice

— Robert Zamperoni