I cooked an Indian thali (my version) for a lovely Saturday Lunch.
It comprised of Dhal, Rajma, Potato Bhaji, Butternut Squash & Chickpea Bhaji served with rice, papad & pickle. Serves 6 people.
Dhal
Ingredients:
450g red lentils (masoor dhal)
50g ghee
3 garlic cloves, crushed
1/2 ginger finely grated
1.5 tsp turmeric
1/2 tsp chilli powder
2-3 peppercorns
1 litre water (depends on how you would like the consistency)
4 fresh green chillies, slit
1 tomato sliced
The Tarka
1 tbsp ghee
8-10 curry leaves
2 tsp mustard seeds
2 tsp cumin seeds
2 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 long dry red chillies
Freshly chopped coriander for garnish
Rajma
Ingredients:
2 tbsp ghee
2 tins Kidney beans (300g)
1 onion, finely chopped
5-6 curry leaves
1 tomato sliced finely
2 green chillies ,slit
2 garlic cloves chopped finely
1/2 inch ginger chopped finely
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp jeera
2 tbsp dessicated coconut
Freshly chopped coriander
Salt for seasoning
Method:
1. Heat ghee, add jeera, curry leaves, ginger/garlic,chillies. Add the onions, saute until translucent.
2. Add the masala powders, mix well. Add the kidney beans (do not add the liquid), stir. Add little water
3. Add the tomato , season with salt. Once tomatoes have cooked a bit, add the dessicated coconut. Cook for 5-10 mins.
4. Add the chopped coriander. Season. Serve hot.
Potato Bhaji
Ingredients
4-5 potatoes, cut into small cubes
2-3 green chillies slit
2-3 cloves garlic, finely chopped
1/2 inch ginger, finely chopped
1 inch cinnamon stick
2-3 peppercorns
2 cloves
1 cardamom pod
2 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2-3 tbsp ghee
2 tsp mustard seeds
2 tsp jeera seeds
5-6 curry leaves
1 tsp amchoor powder
1-2 tsp kassori methi
3-4 Onions chopped finely
freshly chopped coriander
season with salt & pepper
Method:
1. In a pressure cooker, heat ghee, add mustard & jeera seeds. Once it starts to splutter, add curry leaves, cinnamon,cloves, peppercorns, cardamom, chillies, ginger/garlic. Add onions and saute until translucent.
2. Add turmeric, chilli, cumin powder and mix well. Season with salt. and pepper.
3. Add the potatoes, stir until well coated with masala. Add little water, depending on how much gravy you need. Pressure cook for one whistle ( until potatoes are soft)
4. Add the amchoor powder and kassori methi. Stir well. Add the freshly chopped coriander. Season & serve hot
Butternut Squash & Chickpea Bhaji
Ingredients
1 Butternut squash ( 500g) skinned and cut into cubes
1 tin 400g Chickpeas
1 tin 400g chopped tomatoes
2 tsp tomato puree
1 cinnamon stick
1 bay leaf
1 tsp jeera
3 garlic cloves, finely chopped
1/2 inch ginger finely chopped
2 green chillies finely chopped
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp madras curry powder
1tsp amchoor powder
freshly chopped coriander
Salt & pepper for seasoning.
Method:
1. Heat ghee in a heavy based saucepan, add the jeera, bay leaf,ginger/garlic,chillies,onions fry until translucent.
2. Add the tomato tin. Cook until the oil seperates. Season with salt & pepper.
3. Add the cinnamon stick and the dry masala powders (besides amchoor powder) Stir well. Add the butternut squash & chickpea. Cook until the butternut squash is cooked ( if a knife goes through easily it is cooked)
4. Add little water is it gets too dry. Once cooked add amchoor powder and freshly chopped coriander. Season well. Serve hot.
It comprised of Dhal, Rajma, Potato Bhaji, Butternut Squash & Chickpea Bhaji served with rice, papad & pickle. Serves 6 people.
Ingredients:
450g red lentils (masoor dhal)
50g ghee
3 garlic cloves, crushed
1/2 ginger finely grated
1.5 tsp turmeric
1/2 tsp chilli powder
2-3 peppercorns
1 litre water (depends on how you would like the consistency)
4 fresh green chillies, slit
1 tomato sliced
The Tarka
1 tbsp ghee
8-10 curry leaves
2 tsp mustard seeds
2 tsp cumin seeds
2 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 long dry red chillies
Freshly chopped coriander for garnish
Method
1. Wash the dhal (lentils) thoroughly , Soak for 30 mins, drain.
2. In a pressure cooker, add the dhal, water, turmeric, chilli powder, garlic, ginger, tomato, green chillies, peppercorn and pressure cook for one whistle. Make sure dhal is soft. Season with salt.
3. Heat ghee in heavy pan add the mustard & cumin seeds, once they start spluttering add curry leaves, red chilli, fry onion and garlic , cook gently until softened. Pour mixture over lentils and cover. Garnish with freshly chopped coriander Serve hot.
Rajma
Ingredients:
2 tbsp ghee
2 tins Kidney beans (300g)
1 onion, finely chopped
5-6 curry leaves
1 tomato sliced finely
2 green chillies ,slit
2 garlic cloves chopped finely
1/2 inch ginger chopped finely
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp garam masala
1 tsp jeera
2 tbsp dessicated coconut
Freshly chopped coriander
Salt for seasoning
Method:
1. Heat ghee, add jeera, curry leaves, ginger/garlic,chillies. Add the onions, saute until translucent.
2. Add the masala powders, mix well. Add the kidney beans (do not add the liquid), stir. Add little water
3. Add the tomato , season with salt. Once tomatoes have cooked a bit, add the dessicated coconut. Cook for 5-10 mins.
4. Add the chopped coriander. Season. Serve hot.
Ingredients
4-5 potatoes, cut into small cubes
2-3 green chillies slit
2-3 cloves garlic, finely chopped
1/2 inch ginger, finely chopped
1 inch cinnamon stick
2-3 peppercorns
2 cloves
1 cardamom pod
2 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2-3 tbsp ghee
2 tsp mustard seeds
2 tsp jeera seeds
5-6 curry leaves
1 tsp amchoor powder
1-2 tsp kassori methi
3-4 Onions chopped finely
freshly chopped coriander
season with salt & pepper
Method:
1. In a pressure cooker, heat ghee, add mustard & jeera seeds. Once it starts to splutter, add curry leaves, cinnamon,cloves, peppercorns, cardamom, chillies, ginger/garlic. Add onions and saute until translucent.
2. Add turmeric, chilli, cumin powder and mix well. Season with salt. and pepper.
3. Add the potatoes, stir until well coated with masala. Add little water, depending on how much gravy you need. Pressure cook for one whistle ( until potatoes are soft)
4. Add the amchoor powder and kassori methi. Stir well. Add the freshly chopped coriander. Season & serve hot
Ingredients
1 Butternut squash ( 500g) skinned and cut into cubes
1 tin 400g Chickpeas
1 tin 400g chopped tomatoes
2 tsp tomato puree
1 cinnamon stick
1 bay leaf
1 tsp jeera
3 garlic cloves, finely chopped
1/2 inch ginger finely chopped
2 green chillies finely chopped
1 tsp turmeric powder
1 tsp chilli powder
1 tsp coriander powder
1 tsp madras curry powder
1tsp amchoor powder
freshly chopped coriander
Salt & pepper for seasoning.
Method:
1. Heat ghee in a heavy based saucepan, add the jeera, bay leaf,ginger/garlic,chillies,onions fry until translucent.
2. Add the tomato tin. Cook until the oil seperates. Season with salt & pepper.
3. Add the cinnamon stick and the dry masala powders (besides amchoor powder) Stir well. Add the butternut squash & chickpea. Cook until the butternut squash is cooked ( if a knife goes through easily it is cooked)
4. Add little water is it gets too dry. Once cooked add amchoor powder and freshly chopped coriander. Season well. Serve hot.
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