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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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