Indian Vegetarian Dish


Yellow Dal is comfort food at its best, it is a simple dish but a staple in most Indian homes. Growing up my mum always cooked us Yellow Dal with Rice and it something we devoured. I’m so glad I’ve introduced this Yellow Split Pea Dal Recipe to my kids. On our meat-free days my boys are content with a bowl of steaming rice and dal.

The yellow split peas is boiled until it’s soft and it is then cooked with a variety of spices. The tempering of the spices is what takes the dal to a whole new level. My favourite way to serve this dish is with rice but you can have it with your favourite bread too.

Everyone has their own method of cooking this dish. I remember my mum spending hours tempering her spices and creating a delicious mix to add to her dal. I must admit I am a lazy cook, for me it’s the easy way out as long as my food still tastes delicious without the added effort I am happy. It is about the flavour after all, right?

We call it yellow dal due to the fact that turmeric is added to it, this is what gives this Yellow Split Pea Dal Recipe a beautiful golden hue. I find my dried beans and peas takes much longer to boil in Johannesburg, due to the high altitude. If you didn’t know this “low air pressure causes boiling water to evaporate more quickly in high altitude”, now you should understand why our dried beans and peas take longer to cook. It’s why I have invested in a pressure cooker, makes life so much more simple.

This recipe makes a great dish for vegetarians and you can make it ahead and freeze. My fussy family will never eat food that’s pre-cooked and frozen but I have frozen cooked dal in the past, heated and served it to them. They didn’t know the difference. My hubby even went to the extent of complimenting me on how delicious the dal was, or should I say “leftover dal”. I hope you get to make a fresh pot of dal and enjoy!

You may want to try some of my other vegetarian recipes from my blog too, here’s the links below: https://itsallaboutthekitchen.co.za/recipe/dhall/

https://itsallaboutthekitchen.co.za/recipe/sauteed-okra-lady-fingers/

My friend Sonila makes a delicious Yellow Split Pea Soup, so if you want to try something different check her recipe out at:

https://mediterraneanlatinloveaffair.com/instant-pot-yellow-split-peas-soup-with-spinach/

https://mediterraneanlatinloveaffair.com/instant-pot-yellow-split-peas-soup-with-spinach


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Yellow Split Pea Dhall Recipe
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Instructions
  1. Soak dhall overight or for a few hours. Add the 3 cups of water with the turmeric and boil on the stovetop or in a pressure cooker until it's soft and smooth
  2. Heat butter ghee or oil and add mustard seeds, cumin seeds and fenugreek seeds. Once it starts bursting add spring onion (optional) curry leaf, chilli and onion and sauté until onion is translucent
  3. Add garlic and fry for a minute
  4. Add the tomato and cook on a low heat until the tomato is cooked
  5. Add the cooked dhall and season with salt, Add more water and bring to a boil, allow it to simmer on the stove for about 20 minutes. Water can be added according to your preference, if you prefer a thick dhall add less water, if you prefer it more liquid then add less water.
  6. Garnish with coriander
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South African Indian Dish

I have no time to try out new recipes so I am sticking to my old time favorites, at least until we move. Nothing beats the comfort of familiar homecooked food when stress levels are high. So if you need some comfort food why not try this Spicy Lamb Kebab Chutney, a typically South African Indian version of meatballs.

The tomato sauce or chutney for this sauce is made from tomatoes with a few simple spices and can be used as a base for many other dishes too. You will see from the recipe that the kebabs are spicy so you don’t need an overly spiced chutney. Feel free to reduce to the amount of chilli and chilli powder according to your preference.

Spicy Lamb Kebab Chutney is also a great make ahead dish. It freezes well so you can cook a big batch and freeze them for those lazy days or if you need a meal in a hurry.In our home we usually serve this lamb dish with Roti or naan bread, you always have to have that bread to dunk into the tomato chutney.

The lamb kebabs can be shallow fried or cooked in the oven but be sure not to overcook them. It just needs a few minutes of cooking on each side, they need to be tender and succulent.My food processor is one of my most loved gadgets in the kitchen, makes life really easy. I used mine to blend the ingredients for the kebabs, I didn’t make mine into a fine paste. I prefer my onion and herbs a little chunky but you can make yours into a smooth paste, especially if you don’t really like tasting the onion

Please do try my recipe and I would love to hear your comments.

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Spicy Lamb Kebab Chutney
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Instructions
  1. To make the lamb kebabs add one onion, 2 green chillies, ginger/garlic paste, kashmiri chilli powder, cumin, turmeric, garam masala, salt, mint and coriander leaves to a food processor and process until it resembles a rough paste or smooth if your prefer
  2. Chop up the spring onion and add to this mixture. Add mince and egg and mix it well
  3. Divide the mixture into equal sized balls and side aside
  4. Heat 2 tablespoons oil and fry the lamb kebabs and set aside. Be careful not to overcook them.
  5. For the Chutney Heat 2 tablespoons oil and add the onion, chilli and curry leaf
  6. Saute the onion until it's translucent. Add the garlic and saute for another minute
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South African Recipe

I haven’t spent much time in my kitchen the last few days, it’s been light meals and rushing around. My middle son has started college, and yes he is studying at a culinary school, wants to become a chef so he can teach his mum a few professional tricks. Our home feels empty with 2 of my boys now almost out the house, my 17 year old is staying at the college residence. Although he drove me crazy when he was at home I miss him terribly. The only positive is that I got to cook a Spicy Durban Chicken Curry, only because I didn’t have to hear his moans about the fact that he hates Chicken Curry and even more so if it was chicken on the bone.

This Spicy Durban Chicken Curry will definitely tantalize your tastebuds with it’s robust flavours. There are many different versions of cooking a chicken curry but my favourite is this one, cooked the South African Indian way with no fancy frills, just plain old chicken curry.

If you have eaten a curry cooked in a South African Indian home you will know a lot of our meat dishes are cooked with meat on the bone. The bone adds loads of flavour to the sauce or gravy as we know.

We do cook our chicken curry very similar to the way we would cook a Durban Lamb Curry https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/ . There’s is no quick fix to cooking a delicious curry, you cannot achieve the same results if you just add all the ingredients to the pot and just cook it in a hurry. You do have to layer the flavours, saute your onion and garlic, roast your spices and let the curry simmer on a low heat. The longer it simmers the more flavourful it becomes. It’s even more delicious if you allow it to stand for a while before serving.

I remember my mum sometimes cooked the chicken curry and then popped it into the oven for a short while, this totally enhanced the flavour of the curry. Like I have mentioned in a previous post it is best to roast your spices and grind them, you can store them in an airtight bottle. I don’t grind a whole lot, just enough to last me a couple of weeks so that way I know it still maintains its freshness. Nothing beats freshly ground spices.

If you love curries then you may also want to try some of these recipes:

https://itsallaboutthekitchen.co.za/recipe/mince-curry-potatoes/

https://itsallaboutthekitchen.co.za/recipe/gadra-borlotti-bean-curry/


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Spicy Durban Chicken Curry
Spicy Durban Chicken Curry cooked with Indian Spices
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Instructions
  1. Heat ghee and add the whole spices, cinnamon, bay leaf, elachie, black elachie, star aniseed. When it becomes fragrant add onion, chilli and curry leaf
  2. Saute until onion is slightly brown
  3. Add ginger/garlic paste and saute for a further minute
  4. Add the ground spices, coriander, cumin, soomph, chilli powder, masala and turmeric
  5. Mix well, add a few drops of water to prevent scorching and fry for a minute
  6. Add the chicken and potatoes. Season with salt. Simmer on a low heat for 5 minutes. Add tomatoes and simmer for another 5 minutes
  7. Add half cup of water and simmer until potatoes are tender and soft. The tomatoes and amount of water I've added creates enough gravy, however you can add more if required. Please note that your gravy should be thick, not runny
  8. Sprinkle in the garam masala and crush the methi leaves with your fingertips and add it in. Mix well. Turn heat off and allow your curry to stand at least half an hour before serving.
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Flavourful One-Pot Indian Dish

I guess the next few weeks you will hear my moans about home renovations. I didn’t fully understand the stress that truly goes with it until now. Despite all my running around and making sure we have a smooth transition into our new home I still have to find the time to cook. Curries are truly a life-saver during stressful times, it’s a one-pot dish and can be made ahead. It’s why I thought this Spicy Lamb Rogan Josh with a crunchy carrot salad will work well with my busy schedule.

Living with my neighbours so close by I am sure they must get that aroma of curry at 10am in the morning. They are either cursing me for making them breath in the lingering curry smell or just because they can’t have some. At least I don’t cook a curry everyday or every morning so neighbours please bare with me until the craziness is over. I love sharing though so if my neighbours do stop by, I really don’t mind sharing my Spicy Lamb Rogan Josh.

Indians are great at sharing, nobody leaves our home without eating something or taking a doggy bag home. It’s a trait I have from my parents and I love it. I do hope my kids can still carry that love of sharing in their adult lives. Although my 10year is quite adamant he will not share his food with anybody…….let’s hope that changes.

Rogan Josh uses similar spices to what we use in our Durban Lamb Curry, it is cooked a little differently but both are equally delicious. https://itsallaboutthekitchen.co.za/recipe/durban-lamb-curry/

This recipe makes an aromatic dish with succulent lamb as it’s simmered on a low heat for a long time, this also helps develop the depth of flavour. I know lamb has enough fat content but I did trim off all the excess fat from the leg of lamb pieces that I used. I used ghee and a bit of fresh cream for that added richness. It was mainly for the kids, my 10 year old will probably have it for every meal until the pot is empty, he loves any lamb curry that much, so I did splurge a little. I have noticed that the chefs at authentic Indian Restaurants use loads of onion in their dishes so for this one I added a lot more than I usually do.

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Spicy Lamb Rogan Josh
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Instructions
  1. Roast the cumin, coriander, cinnamon stick, elachie, star aniseed, cloves until fragrant. Remove from heat, cool and grind into a fine powder
  2. Heat the butter ghee and saute onion and curry leaf.
  3. Once onion is translucent add the ginger/garlic paste and fry for a minute
  4. Add the cubes of lamb and mix in the ground spices. Add the masala and chilli powder. Mix it all well and saute for a minute or two.
  5. Add the tomato paste and yogurt. Season with salt. Add a pinch of sugar if the tomato paste is too acidic. If you feel the lamb is drying up too quickly you can add about a 1/4 cup of water or slightly more if required.
  6. Turn the heat down to a low settiing and allow curry to simmer for at least 40 minutes. The lamb should be tender and succulent. Add the garam masala
  7. Add fresh cream if you wish and serve hot
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Cooked the South African way with the addition of Coconut Cream.

Green Bean Curry has always been a popular dish in our home, except that we never cooked it with any sort of cream or milk. This Green Bean Curry with Coconut Cream is a first for me but it was amazing. I have seen recipes for Green Bean curry with coconut milk, cooked the Sri Lankan way. I thought let me follow my usual recipe and just add coconut milk to it and see what it tastes like but only to discover I had no coconut milk. I settled for coconut cream instead.

Surprisingly this Green Bean Curry with Coconut Cream tasted divine, I was a bit sceptical about what it would taste like but I loved it. Will definitely be cooking this dish again. We do cut up our green bean a little differently when using it in a curry, it is sliced thinly and sort of diagonally, I think the reason for this was for quick cooking time. Not sure if there’s another reason but it’s how my mum did it and it works well.

If you want an even more simple green bean recipe then maybe you should try this fried green bean recipe https://itsallaboutthekitchen.coif .za/recipe/fried-green-beans/

You can serve this Green Bean curry with some Basmati rice or roti. I personally prefer it with roti, almost all veggie curries taste delicious with roti. I haven’t yet posted a roti recipe but you can check out my tips on getting perfect rotis https://itsallaboutthekitchen.co.za/roti-making/

Will definitely try and share a recipe soon. The South African way of making roti is definitely not the same as it’s made in India but it’s what we are used to, soft, buttery rotis.

Please do try this recipe. You are most welcome to mail me at any time if you need help with my recipes. I love sharing and I always love to help. It’s great when I hear from people that have tried something that I’ve posted, makes my blogging journey worth it.

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Green Bean Curry with Coconut Milk
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Instructions
  1. Heat oil, add onion, fenugreek seeds, curry leaf and chilli
  2. When onion is translucent add garlic and fry for minute
  3. Add masala,, chilli powder and turmeric. Add a few drops of water and fry for a minute
  4. Add the sliced green beans and season with salt. Simmer on low heat until green beans is cooked
  5. Add the coconut cream and cook until it's heated through. Serve hot
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I have fond memories of this dish growing up, Yellow Potato Curry with Cumin. You must wonder why the name Yellow Potato, well that name comes from the addition of turmeric that turns the potato into a beautiful hue of yellow.

My mum often made us sandwiches topped with this curry and a spread of grated mango pickle/atchar on top. It was the most delicious thing ever. I didn’t think my sandwiches were anything to rave about when I was at school. However, I had a friend that thought I had the most scrumptious food in my lunchbox and couldn’t wait for me to share my mum’s delicious sandwiches with her. Who would have thought sandwiches made with Yellow Potato Curry with Cumin would be such a hit.

Turmeric is a natural anti-inflammatory and has great health benefits, it’s why I love using turmeric in my cooking. The added bonus is that this dish is vegan and the addition of mint adds a new spin to the classic recipe. Mint may not always seem like the perfect herb to pair with potatoes but the flavour is amazing.

The best way to eat this dish is with freshly baked bread. Although my family prefers rice or roti. Do try it with some bread and let me know what you think, it may be an overload of carbs but it’s worth it. If you have some pickle/atchar in your cupboard even better, nothing beats the cumin potatoes with that hint of tanginess.

It’s not even suppertime and I’m already salivating. The best food is made with simple ingredients, it’s why I’m not into gourmet food, takes too much effort with way too many ingredients. I don’t have the time nor the patience for that. I will leave that to the experts. Well if you looking for a quick dinner then this is your recipe. You may also want to try some of my other great potato recipes.

https://itsallaboutthekitchen.co.za/recipe/old-fashioned-potato-salad/

https://itsallaboutthekitchen.co.za/recipe/indian-inspired-fried-potatoes/


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Yellow Potato Curry with Cumin
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Instructions
  1. Heat oil and add cumin seeds
  2. Once the cumin seeds start to burst add the onion, curry leaf and chillies
  3. When the onion is transluscent add the potatoes and turmeric. Season with salt
  4. Saute the potatoes for a minute. Add half cup of water and simmer on a low temperature until potatoes are soft and tender. During the cooking process you can add a little more water if it dries out before the potatoes are cooked
  5. Mix in the mint leaves and serve hot
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I first tasted this Creamy Tuna Sauce when a friend shared some with me. It was made by a friend, she is also an amazing cook and I hope I have done justice to this recipe. She did mention the ingredients used in creating this recipe but I didn’t get any exact measurements so I made up the recipe from what I remember.

We were going away on holiday when I made this sauce so I didn’t have time to post the recipe. It’s a lovely dish to cook in Summer as you can eat it hot or cold. I did taste it both ways and it was still delicious. My husband and I love eating it with crackers, it makes the perfect dip. You can also serve it on a bed of pasta or make a pasta bake with a generous sprinkling of cheese…yum! Now that we are back home it’s back to the kitchen, I do love cooking but every once in a while it’s lovely to have a break from it.

It’s amazing how stress-free life can be when you away from “reality”, not having to bother with cleaning and cooking or any of the million things that awaits us at home everyday. I desperately needed that break, away from the hustle and bustle of Johannesburg but I must admit it’s good to be back home. I missed my own bed. There’s definitely only a limited number of days you can actually enjoy living out of a suitcase in a hotel room. Durban was beautiful, it’s always warm and welcoming, we love the people and we definitely enjoy the hospitality we receive from our families in Durban. My mum and mum-in-law are also great cooks so I enjoyed being spoilt with their special dishes, they love cooking for us. Now I am too afraid to get on that scale…it may just break!

Hubby and I have both agreed it’s healthy eating again, now that we have nobody special to cook for us. I think this Creamy Tuna Sauce can pass as healthy, a dash of cream can’t do much harm can it?

In my recipe I did include sugar as one of the ingredients but if your sauce is not too acidic you can omit the sugar. I find that the level of acidity varies with the different brands of passata and sometimes you don’t need much sugar.

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Creamy Tuna Sauce
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Instructions
  1. Heat olive oil. Sauté onion until translucent
  2. Add garlic, chilli and dried herbs, fry for a minute.
  3. Add the passata, season with salt. Cook for a few minutes until the oil surfaces to the top.
  4. Add fresh cream and tuna. Heat through and serve
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I did post another version of my Vegetable Breyani or Biryani previously. However, this South African Vegetable Biryani is a long winded version and I would say more delicious. It is worth all the effort you put into it though.

This flavour-packed rice dish is an absolute favourite amongst vegetarians and goes down a treat even with meat-eaters. I call this South African Vegetable Biryani my “wedding version” as it tastes just like the one that was served at Indian weddings.  Especially if it’s accompanied by Dhall, you can double the recipe here, and a crunchy carrot salad. In South Africa Vegetable Biryani is typically served with dhall, do try it and you will thank me.

My list of spices may seem like a lot but it is these long list of spices that brings this delectable recipe together. South African Vegetable Biryani is a bold and flavorful dish. If it’s too spicy for you then you can always cool it down with some yogurt or raita. Lots of different vegetable can be used to create this dish but I prefer to use firm vegetable. There’s nothing worse than a mushy biryani. You have to be careful not to overcook your rice too.

Cooking the Biryani in the oven for an hour definitely keeps the grains whole and separated. I find that I am more in control of my cooking when it’s cooked in the oven. Biryani can easily scorch on the stovetop, if you not careful and it can be easily overcooked too. Rice is usually half-cooked before being added to the spiced veggies and you can add some turmeric or a little sprinkling of egg-yellow food colouring for the yellow colour. I love the addition of potatoes and you can steam and fry your potatoes. This method keeps the potatoes whole and speeds up the cooking process.


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South African Vegetable Biryani

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Instructions
  1. Cook the rice together with the elachie, cinnamon stick, some salt and turmeric (only if you not using food colouring) and set aside. If you are using food colouring sprinkle some over the rice but do not mix yet.

  2. Steam potatoes for a few minutes until almost cooked, season with some salt and shallow fry. Set aside

  3. Heat 1 tablespoon butter and 1 tablespoon vegetable or light olive oil. Add the cumin seeds and once it starts to burst add the cinnamon stick, black cardamom, star aniseed. Once fragrant add the bay leaf and onion together with the thyme and curry leaf

  4. Once onion is translucent add the ginger/garlic paste and fry for a minute

  5. Add the ground cumin, coriander, turmeric, garam masala, soomph, chilli powder and masala. Add a few drops of water and cook for a couple of minutes

  6. Add the vegetable, mix well. Season with salt. Cover and cook on medium heat. After 5 minutes add the mint and tomatoes. If your vegetable is drying up too quickly add some water and lower the temperature until the vegetable is cooked and tender.

  7. Add the rice and potatoes to the veggies. Mix it all together. Add a cup and a half of water. Scatter the cubes of butter over the rice and cook in the oven at 180 degrees celcius for 1 to 1&1/2 hours.


Recipe Notes

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For the vegetable, you can steam it for a few minutes until it's tender or you can cook it from scratch with the spices. I did steam my vegetable before adding to my spices. When adding the food colouring to the rice let is stand for a few minutes before using a fork to mix the colouring into the rice, this way it you will create little specks of colour in the rice. Do not substitute the butter with margarine, the flavour will definitely not be the same.


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I know, you must think I’m crazy, making lamb stew in summer. My 10-year-old has been nagging me to make him Lamb Stew for a few weeks now. I’ve brushed off his request but today the weather was slightly cooler, a little overcast and looked as if it was going to rain. So I thought it was my chance to get that Lamb Stew out-of-the-way, I hope he won’t ask again until Winter arrives.

You should have seen that face light up when he got home from school. It makes it all worth it if my kids are happy. It’s also a good way to get them to eat their veggies, what’s more nutritious than a wholesome stew loaded with veggies.

If I had more time in the day I would make some freshly baked bread rolls to go with the stew. Nothing beats dunking some fresh bread into all that delicious sauce. I don’t have time so they will have to settle for store-bought bread rolls. I have a cousin who makes a super delicious lamb potjie and my kids think it’s the best thing ever. A potjie in the week will obviously not be a wise decision so I normally turn it into a stew. She did give me the recipe but I didn’t make it exactly like her potjie,  however, it still tastes absolutely yummy. You can’t beat the comfort you get from a good home-cooked stew.

I added carrots, baby marrows and potatoes to my stew but you can use any veggies of your choice. Please be careful when adding veggies to the stew, as some cook quicker than others.  It’s also best to let your stew simmer on low heat until you get melt-in-your-mouth lamb. Please do try it, if you want to wait until Winter that’s okay too.

 

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Easy Lamb Stew
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Instructions
  1. Heat oil on medium heat. Mix the flour into the lamb cubes and season with a little salt and some pepper. Brown meat and set aside
  2. In the same pot add onion, bay leaf and thyme, rosemary and chilli. Add a few drops more oil if required. Once onion is translucent add the garlic and sauté for a minute
  3. Add the chilli powder and fry for a minute. Add the lamb back to the pot and mix well.
  4. Add the tomatoes and cook until the sauce is nearly dry. Mix the stock cube in one cup of warm water and add to the lamb
  5. Cook for about 15 minutes until lamb is half-cooked. Add the carrots and potatoes. Simmer on low heat until the potatoes and carrots are tender. Add another half cup of water if required
  6. Add the baby marrows and cook until they are tender
Recipe Notes

If you the tomatoes are too acidic you can add a pinch of sugar to your stew

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According to my kids this Spicy Thai Chicken Noodles is better than takeout. It is a scorching day in Johannesburg today and my kitchen is like a furnace and I suppose it’s more a day for salads, it’s what my hubby and I are having for dinner. However, my kids love noodles and I guess even the heat can’t stop a mum from feeding her kids so I made them some. Another reason I didn’t mind is because it’s really quick and easy.

I’m getting quite good at this whole Thai flavour combination and I’m loving it. This Spicy Thai Chicken Noodles is so full of flavour, you won’t want to stop eating it…it’s that delicious.  It has tender pieces of chicken, crisp green pepper, spring onion and onion cooked in a spicy chilli paste and noodles tossed in a stir-fry sauce with a hint of sweetness.

We often get takeout for the kids from Simply Asia and they are totally in love with their Chicken Noodles so I tried to get mine to taste as close to the one we buy. I know one of the ingredients in the takeout meal is a roasted chilli paste, I wasn’t quite sure if I wanted to put the effort into making one but I found a simple way to still add some roasted chilli to make amazing Spicy Thai Chicken Noodles. I used fish sauce for the stir-fry sauce but you can use soy sauce as a substitute.  I also didn’t have galangal which is an Asian ginger used in Thai, Indonesian and Malaysian cooking so I used normal ginger. You can adjust the amount of chilli as well. The great thing about this recipe is that it was all done within 30 minutes so if you’re looking for a quick meal then this is the perfect recipe for you.

I am getting a lot more adventurous with my flavours and I think you can too, you just have to play around with flavour combinations and as you go along you will find the right balance.  There was a time in my life when I was too afraid to venture out and try new things, it’s a comfort thing I suppose but in cooking you have nothing to lose, except a bad tasting meal of course, but we can live with that provided it’s not too often. No bad tasting meal with this recipe but do give it a try and please let me have your comments or questions.

Have an amazing evening everyone!

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Spicy Thai Chicken Noodles
Votes: 1
Rating: 5
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MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
MAIN COURSES CHICKEN
RECIPES MAIN COURSES
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 180 degrees celcius. Slit the chillies in half and spread it on a baking sheet together with the whole garlic cloves (skin off), drizzle with 1 tablespoon peanut oil and roast until it blackens a little. Mine took 10 minutes.
  2. Bruise the lemon grass and remove the thick outer layer. Chop it up and add to a food processor or blender together with the roasted chilli and garlic, juice of one lime and 1 tablespoon red thai curry paste. Blend into a smooth paste and set aside
  3. Cut up the chicken into small strips and refrigerate. Bring a pot of water to boil and add the noodles, cook for 4-5 minutes or until cooked. Drain and set aside.
  4. To make the stir-fry sauce whisk the fish sauce, oyster sauce and sugar and set aside
  5. Heat 2 tablespoon peanut oil in a wok. Add the chopped onion, spring onion and green pepper. Cook for about a minute. Then add the chicken and the blended chilli paste. Mix well and cook on high heat until chicken is cooked
  6. Pour the stir-fry sauce into the noodles and toss well. Add to the stir-fried veg and chicken, add salt if required, heat through and sprinkle over the cashew nuts. You can garnish with more spring onion and sesame seeds with a drizzle of lime juice.
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