Naturally, the curious cook in me was motivated to try my hand at the dish. Two things caught my attention - the first was Sashi Cheliah saying that he used the ingredients in his everyday cooking and found them easy to use in Indian cooking thanks to their flavour profiles. The second was when I replicated Himanshi of Foodie Trails' Meat curry with pepperberry. The use of Mountain pepperberry brought in the punch of black peppercorns we use in India, but in a decidedly milder, manner - Indian at heart, Australian Native in profile.  

Let me break these down a bit. I made the chapati dough as I normally would. I usually through in spoon of flaxseed powder but here decided to go with the Old Man Salt Bush - which is a dry coarse powder of similar consistency. It does have a slightly salty taste but not enough to salt the dough. I needed to add more salt. 

This is a favourite Moong dal recipe. Cook a cup of moong dal in the pressure cooker till it is soft and mushy. Fry up nicely, thinly sliced onions, tomatoes, some ginger garlic paste and 2-3 slit green chillies. This has to be fried to till oil leaves the mixture on the sides. Add in the moong dal and stir well. I normally squeeze some lime directly onto my dal before I eat it. A generous sprinkling of lemon myrtle stirred into the dal does just the trick. The Suleimani chai - a black tea with lemon is a great digestive and one that is often made in our home. Something Sashi said about being able to steep the Quadong peach with a black tea triggered this recipe. Steeped some black tea in a kettle with a spoonful of this powder. It brought out some nice flavours. I did not add in any sugar, though you could consider doing so.