Serves 2

Preparation time 10 minutes

Cooking time 30 minutes

Ingredients:

1. 1 cup boiled noodles, drained
2. 1 cup mix vegetables like peas, french beans, carrots, diced into small pieces
3. 4 dried red chilies
4. 1 cup coconut milk
5. 2 tsp cumin powder
6. 2 tsp corriander powder
7. 2 tsp ginger paste
8. 3-4 cloves of garlic, minced
9. 1 medium onion, finely chopped
10. 2 tbsp roasted channa dal (split bengal gram), powdered
11. 1 tbsp oil
12. salt to taste
13. 1 tbsp fresh mint leaves, finely chopped
14. 1 tbsp fresh corriander, finely chopped
15. 1 tbsp toasted garlic
16. 1 tbsp deep fried onion slices
17. 1 tbsp lemon juice
18. 1 tbsp greens of spring onions

Directions:

In a blender add red chilies, ginger and garlic and blend into paste with some water. Heat oil in a work, add onions and saute until transparent. Next add the paste and saute again. Once done add cumin powder, corriander powder, salt and coconut milk. Add the vegetables and roasted channa dal powder and let this curry boil.  Once thick get ready to serve. In a bowl add the boiled noodles. Top it with a generous amount of curry. Garnish wuth the remaiing ingredients and serve hot.