I wanted to try another recipe from 'Prashad' so I chose Jeera Baath (Cumin-Infused Rice), my version of a Tadka Dhal, and a variation on my Turnip and Potato Curry. Sam loves Onion Bhajis and there is a great recipe for them in Anjum Anand's - Indian Vegetarian Feast. The only change I make is to replace a third of the gram flour with rice flour which gives it an extra crispiness. Add to that come Naan Bread and a simple Mango and Yoghurt dip.
In Denis Cotter's book 'Wild Garlic, Gooseberries and Me, he talks about a particularly fine curry he once had with turnips which gave me the idea for the recipe below, when I was stumped as to what to do with some white turnips which lets face it wouldn't be at the top of too many popularity polls for vegetables. My version yesterday substituted the white turnips with a swede turnip, or if you're in the US rutabaga, and 2 courgettes for the cauliflower. I think they gave it a much nicer look and a better depth of flavour.
When making the Tadka take care not to answer the phone and burn the spices Doh!!- not a good taste.
Turnip, potato
and cauliflower curry
Serves 4
2tbs vegetable oil
1tsp cumin seeds
1 medium onion, chopped
2-3 green chilies finely chopped
2 cloves of garlic chopped
1tsp turmeric
½tsp garam masala
½tsp red chili powder
1 tbsp sea salt
1 tomato chopped
1tbs tomato paste
2.5cm/1inch piece ginger, grated
2 large potatoes, cut into 1/2 inch cubes
3 medium turnips, cut into 1/2 inch cubes
1 cauliflower cut into florets
Handful of frozen peas
150ml/6floz water
½tsp sugar
4tbs chopped coriander (including stems)
Heat the oil over a medium heat in a large saucepan. Add
cumin seeds and let them brown. Add the onions and green chilies and fry for
about 10-15 minutes until they are softened and golden brown. Add the garlic,
the remaining spices and salt and cook for a further 2 minutes. Add the chopped
tomato, tomato puree and ginger and cook for three more minutes.
Mix in the potatoes and turnips, and stir, coating all the
vegetables. Add the water and sugar.
Bring to a boil and cook for 10 minutes.
Add the coriander, cauliflower and peas cook for a further 10 minutes
until the vegetables are soft.
Uncover and cook a few minutes on medium-high to let any
excess water evaporate. Check seasonings
and add more salt to taste if necessary. Garnish with fresh coriander and
serve.
Tadka dal
Serves 4
Red Lentils - 50g
Toor Dal - 150g
1 large onion coarsely chopped
2-3 Fresh whole green chillies
1tsp ground turmeric
Salt, to taste
1tsp Ghee or vegetable oil
3-4 dried red chillies or 1tsp dried chilli flakes
1tsp black mustard seeds
1tsp cumin seeds
6 Curry Leaves fresh or dried
3 garlic cloves finely chopped
Rinse the toor dal and red lentils in several changes of
water, until the water runs clear. Add
450ml/1 pint of boiling water, the washed lentils, dal, the chopped onions, the
whole green chillies, and the ground turmeric to a large saucepan. Bring to the
boil, cover the pan and cook until the lentils are soft, about 45 minutes-1
hour. Check the lentils occasionally to
make sure they are not sticking to the pan.
Add a little extra water if necessary.
When soft season with salt to taste.
Allow to cool slightly and if you prefer remove the chillies
and blend to your favoured consistency and cover the pan.
For the tadka: in a small pan, heat the ghee or oil until
very hot, add the chopped garlic, red chillies, mustard seeds, cumin seeds and
curry leaves. Fry until the garlic turns brown and the mustard seeds are
popping about 1-2 minutes, stirring continuously.
Tip the tadka in to the lentils - do not stir. Replace the lid and leave to stand for 5-10
minutes to allow the flavours to infuse.
Stir just before serving.
Serve as a side dish with your favourite curry.
TIP: Add some extra
water to the lentils to make a soup. Add
the tadka as a garnish on top and serve with some wedges of naan.
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