Rajma (red kidney bean curry)
1 tin rajma (red kidney beans); salt to taste; 1 pinch turmeric powder; 1 onion, chopped; 5 cloves garlic, chopped; 1 inch ginger, chopped; 3 green chillies, chopped; 3 tomatoes, chopped; 1/2 teaspoon coriander powder; 1 teaspoon red chilli powder; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric powder; 2 tablespoons oil; handful of fresh coriander leaves
- Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
- Add onions and tomatoes. Cook until masala separates from oil.
- Add salt and turmeric powder and mix well.
- Add the beans, red chilli powder, coriander powder, garam masala and stir.
- Simmer until a thick gravy is formed.
- Remove from heat. Garnish rajma with coriander leaves and serve hot with chapattis or rice.
1 cup chana daal (large split yellow lentils); 7 cups water; salt to taste; 1/4 tsp cayenne; 1/4 tsp turmeric powder; 1/4 tsp cumin powder; 1/4 tsp coriander powder; 1 tblsp tamarind pulp (skin nd seeds removed); 1 tsp sugar; 1 tblsp vegetable oil; 1/4 tsp black mustard seeds; 1 chopped garlic clove
- Soak the chana daal in 4 cups of water for 2-3 hours then wash and drain.
- Boil 3 cups water and the salt in a pan.
- Add the chana daal, cover the pan and cook on medium heat for 30 minutes.
- Stir the daal when cooked.
- Add cayenne, turmeric, cumin, coriander, sugar, and the tamarind pulp.
- Stir well and simmer, with pan uncovered.
- In a separate frying pan, heat the vegetble oil over a low heat and add the mustard seeds and chopped garlic to it.
- When the oil is hot, add the oil mixture to the pot of daal.
- Immediately cover the pot and keep covered for 2 minutes while the dal continues to simmer.
- Cook chana daal uncovered for another 5 minutes, and then serve with rice or bread
300g vegan mince; 8 cups of stock or water; 1 1/2 cups bulgar wheat; 2 tbsp chana daal; 2 tbsp split yellow lentils (masoor daal); 4 tbsp split yellow lentils (tuvar daal); salt to taste; 1/2 tsp turmeric; 6 tbsp oil; 4 large onions, finely sliced; 4 tbsp ginger garlic paste; 1 tsp red chilli powder; 2 tsp roasted and powdered coriander seeds; 2 tsp dry roasted and powdered cumin seeds; 1 tsp garam masala – garnish the finished dish with choppedmint leaves, chopped coriander leaves; 4 split green chillies; 1 cup of crispy fried onion ribbons; 4 quartered lemons/limes.
1. Wash the bulgar wheat. Soak the wheat and all the lentils – chana dal, tuvar dal and masoor dal - separately overnight or for at least 3 hours, in cold water.
2. Cook the mince in a little oil, salt and red chilli powder until browned evenly. Set aside.
3. Drain the wheat and lentils. Put the oil in a non-stick pan on medium heat, add the sliced onion and fry until evenly browned and crisp. Remove about half of the fried onions from the pan and set aside. Return the pan with leftover fried onions to the heat and add ginger-garlic paste, coriander and cumin seed powder, red chilli powder, salt and turmeric. Add the drained bulgar wheat and lentils and mix well. Add vegetable stock or water. Bring to the boil and then simmer, covered, until the lentils are tender and the wheat mushy, about 1 1/2 hours, stirring occasionally.
4. Stir in the garam masala and add the mince, and mix well. Cook covered till the oil comes to surface, about 5 minutes. Add water if needed. Remove from the heat and let it cool a little.
5. Garnish and serve.
2 tins (15-oz) chickpeas ; 1/2 teaspoon cumin seeds; 1 small onion, finely chopped; 1 tablespoon finely chopped fresh ginger; 1 tablespoon finely chopped garlic; 1/2 teaspoon ground turmeric; 1 tablespoon ground coriander; 1 teaspoon red pepper powder (cayenne); 1 1/2 cup tomato sauce; salt to taste; 2 tablespoon fresh lime juice
Drain the tins of chickpeas. Coarsely chop the chickpeas from one tin. In a food processor or blender, whizz the remaining chickpeas and the liquid to a puree. Set aside.
Heat a non-stick saucepan over a moderate heat. Add the cumin seeds and stir until they crackle, about 10 seconds. Add onion, ginger and garlic. Stir until onion is translucent. Add turmeric, coriander and red pepper. Cook, stirring, for about 20 seconds, being careful not to burn. Add the tomato sauce. Bring to the boil, then reduce the heat and let simmer for 1 minute. Add the chopped and pureed chickpeas. Cook, stirring, for 2-3 minutes to allow the flavours to blend. Add salt to taste. Remove from the heat. Add lime juice and stir, and serve.
Broccoli and potato curry
3 cups broccoli florets; 3 cups of potato chunks; 1 tbsp oil; 1 tspmustard; 2 dry red chillis; 2 tsp grated ginger; 2 cloves garlic, chopped; 3 onions, finely chopped; 2 tbsps coriander powder; 1 tin of coconut milk; 1/s tsp turmeric; salt to taste.
Cook the broccoli and the potato. Heat the oil in a frying pan and toss in the mustard seeds and let splutter. Now toss in red chillis, cumin, ginger, garlic and onions. Saute until the onions are golden brown. Add coriander powder and coconut milk. Add the turmeric powder, broccoli, potato and salt. Stir a few times, lower the heat and cook through. Serve.
225g natural soya yoghurt; a little salt; 1/4 cucumber; 1/4 teaspoon garam masala; freshly ground black pepper
Put the yoghurt and salt into a bowl and mix together.
Slice the cucumber and add to the yoghurt. Chill until required.
When ready to serve, let the raita reach room temperature and sprinkle on the garam masala and black pepper; garnish with a sprig of mint leaves.
Plain basmati rice
For 2 people: 1 cup basmati rice; 1 3/4 cups water; salt (optional); .
Wash the rice thoroughly. Use a heavy, deep pan with a lid. Put the rice in the pan and add the water. Soak the rice for 15-30 minutes. Add the salt and bring to the boil. Put the lid on the pan so that some steam can escape, and simmer for 15 minutes. remove from the heat, close the lid properly and let the pot sit without opening the lid for 10-15 minutes. The rice will be completely cooked by then. Lightly fluff it with a fork and serve hot with any curry or dhal dishes.
(Don’t stir the rice vigoriously while it is cooking as that may break the grains, and handle the rice carefully when it is cooked.)