Ingredients
| 2 teaspoons vegetable oil | |
| 1 tablespoon urad dal | |
| ½ teaspoon cumin seeds | |
| 1 small clove garlic | |
| 1 sprig curry leaves | |
| 1 green chilli, roughly chopped (seeds removed if preferred) | |
| ½ cup roasted cashews |
This is really more of a spicy cashew salsa, but if you prefer, you can make it into more of a purée by adding a little water to the mix. I leave the chilli seeds in, but these can be removed if you prefer a milder flavour.
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Instructions
| 1. | In a pan, heat the oil and add the urad dal, cumin, garlic, curry leaves and green chilli and fry until the dal is golden. |
| 2. | In a small food processor, blend the mix with cashews to a coarse paste. |
| 3. | Season with salt to taste. Best eaten on the day it is made. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings