Category Archives: India

mung daal with spinach

Another mung daal variation. The black cardamom gives this  a great and very distinct aroma.

300 grs mung daal (shelled mung beans)

4 tbsp  ghee or butter

8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 pods of black cardamom
1 tsp ginger powder
1/2 tsp tumeric
1 green chili or cayenne pepper
a big bunch of fresh or frozen leaf spinach
a dash of cream
lemon & fresh coriander to serve

Thoroughly wash and soak the lentils for 30 minutes. Blend the garlic and ginger into a mush in a food processor. Gently fry this together with chopped green chili in ghee or butter for a minute, add the black cardamom, fry for another couple of minutes, add drained lentils and 400ml of water as well as tumeric, ginger powder and cayenne (if not using chili). Leave to simmer until daal is soft but not too mushy. Add fresh (wilted) or frozen spinach and a dash of cream, mix, cook for a few minutes more. Garnish with fresh chopped coriander and lemon.
 

 

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Sweet and sour okra

200 grs okra
7 garlic cloves
half a small onion
1 dried chili, seeds removed
2 tsp ground cumin seeds
1 tsp ground coriander seeds
1 tsp tumeric
1 tsp whole cumin seeds
1 tsp sugar
3 tsp lemon juice
vegetable oil

Wash and pad dry okra, trim ends and cut into 3 cm pieces. Put garlic and chili into a food processor with 3 tbsp water. Blend into a smooth paste. Mix with ground cumin, coriander and tumeric.

Heat oil, add whole cumin seeds, fry until they start to sizzle, lower heat and add the spice paste, fry for one minute then add okra, sugar, lemon juice and 4 tablespoons of water. Stir and bring to a boil. Cover tightly and simmer for 8 minutes or until Okra is tender.

from Madhur Jaffrey’s Indian Cookery 

gujarati tarka daal

300 grs red or yellow split lentils or mung daal
4 tbsp vegetable oil or ghee
1 tbsp mustard seeds
1 tbsp cumin seeds
8 cloves garlic, finely chopped
2 cms ginger, finely chopped
4 curry leaves

2 tomatoes, chopped
1/2 tsp tumeric
1 tsp coriander +cumin powder

lemon & fresh coriander to serve

Wash lentils thoroughly until the water runs clear. Heat oil and add mustard seeds, when they pop add cumin seeds. Lower heat, add garlic and ginger. Fry until slightly golden, add lentils, curryleaves and cover with water. Boil until lentils are tender, add tomatoes, tumeric, coriander & cumin powder. Simmer for 5 minutes more.

Serve with lemon juice and fresh coriander.

Source: Mr. Suleman

lamb curry with fresh coriander

2 cups coriander leaves
1/2 cup mint leaves
1/2 cup grated coconut
20 cashew nuts or blanched almonds
6 green chillies

1/2 teaspoon mustard ?omit
4 tb oil or ghee
1.5 cm piece cinammon, crumbled
4 green cardamon pods
3 cloves

200 g onion, finely chopped
4 cloves garlic, chopped
2.5 x 1.5 cm ginger, peeled and chopped
1 kg stewing lamb, cut into 1″ cubes

1/2 tsp tumeric
1 1/2 tsp coriander ground coriander seeds
3/4 tsp ground cumin

100 ml full-fat yoghurt, whipped
1 tsp salt
1 tb lime juice
1 tsp ground black pepper
1/2 tsp garam masala

Put first 5 ingredients in a food processor with a little water and whizz to a fine puree.

In a good pot cook the cinnamon, cardamon and cloves for a minute, add onions and saute for 15 mins until onions are golden, then add ginger, garlic and lamb. Turn heat to medium-high and saute for 5 mins. Add the next spices and stir well to coat the lamb.

Turn heat very low and slowly add the yoghurt. Add the herb puree, 400 ml water and salt, cover and simmer gently for 45 mins. Add the lime juice and adjust seasoning and consistency.

Just before serving sprinkle with pepper, garam masala and garnish with fresh coriander leaves.

Source: ’50 great curries of India’

This takes a bit of time, but well worth it. Only mildly hot. Vegetables can be added after the lamb, according to cooking time they need.

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