For the dal:

1 tsp coriander seeds*

1 tsp whole fenugreek*

3 dried chilies*

4 coriander roots

1 tsp sea salt*

50ml coconut oil*

1 Tbsp black mustard seeds*

10 curry leaves*

1 onion finely chopped 

1 Tbsp tomato paste*

1 tsp coconut sugar*

100g chopped tomatoes 

1 cup of black turtle beans, soaked in 2 cups of water overnight*

100ml fresh cream*

40g fresh ginger, very finely julienned*

1 bunch of coriander, chopped


*may not be included in your Riverside Market Box



Heat the coriander seeds and fenugreek in a dry pan, and then grind in a mortar and pestle with the chillies, coriander root and salt into a fine paste. 

Heat the oil in a sauce pan and add the mustard seeds and curry leaves fry for a minute before adding the onion along with the paste you have just made.  Fry gently for 6-7 minutes, then add the tomato paste and fry for a further 2 minutes before adding the sugar and chopped tomatoes. Cook for another few minutes before adding the beans. 

Simmer gently for about 45 minutes or until the beans are very tender - you may need to add a little water along the way to stop it drying out too much. Add the cream and reduce for a few minutes before stirring in the ginger and coriander.

Serve with Raita and Tomato and Coriander Salad.


For the raita:

200g plain yoghurt*

1 – 2 cloves garlic crushed

5 mint leaves, finely sliced*

Juice of a lime*

½ cucumber, deseeded and diced

Pinch of sea salt to taste*


Mix all ingredients and taste, season with more salt or lime if needed 


For the tomato and coriander salad:

5 ripe tomatoes chopped into even dice

½ small red onion finely diced

A handful coriander chopped

Juice of a lime*

2 chillies finely chopped

1 Tbsp fish sauce*

1 Tbsp coconut sugar*


Mix all ingredients in a bowl, taste and season accordingly.