Tarka Dhal

A lentil purée, rather like thick soup, and used as an accompaniment to curry. Spice to taste.

Timings: Preparation time: less than 30 mins

Cooking time: 1 to 2 hours

[NINA TIP] I soaked the dhal overnight to increase water absorption and decrease the amount of times I had to wash to drain out the dust

Ingredients

• 250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear
• 1 litre/1¾ pints water
• 3 tbsp vegetable oil
• 1 tbsp cumin seeds
• 1 small onion, chopped
• 3-4 whole green chillies, pricked with a knife
• 2cm/¾in piece fresh ginger, peeled and cut into thin strips
• 3 garlic cloves, peeled and left whole
• 3 tomatoes
• ¾ tsp ground turmeric
• ¾ tsp garam masala
• 1½ tsp ground coriander
• salt and freshly ground black pepper
• handful chopped fresh coriander leaves

Method

  

1. Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary.

2. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool. [NINA TIP] I used the whisk to punch the lentils in the bowl rather than the traditional whisking action

3. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant.

4. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown. [NINA TIP] I store fresh ginger in the freezer and use a cheesegrater to take less time - see below:

5. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine. [TIP] Plum tomatoes are too sweet for this recipe. You need to use well flavoured vine tomatoes or even just supermarket tomatoes, which I normally find too sour for salads. [NINA TIP] Without fresh tomoatoes I used a firey chilli tomoto based pesto

 6. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce.

 7. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

PHOTO OF THE FINISHED DISH:

Taken from the BBC Website

Nina's Bombay Potatoes recipie

This is a great cheap dish perfect for parties and football, very spicy.

Ingredients:
1) Black mustard seeds, 4 tablespoons, chilli oil (or ghee)

2) Fresh crushed garlic (I usually use a whole bulb) 10 green bird's eye chillis, 4 teaspoons turmeric, dried coriander, garam masala, (or masala curry powder / paste) 2 finely chopped onions (white strong) tin of chopped tomatoes with chilli, garlic or herbs, tomotoe puree (2 tablespoons)

3) 2lb cubed potatoes (do not wash the starch thickens the sauce) 1inch cubes, boiling water

4) Fresh chopped coriander

Method:

• Heat the oil or ghee in a large deep frying pan with a lid (you can use foil and a large saucepan instead) and throw in the black mustard seeds and cover. When they pop, take off the lid and add the onions and ingredients in number (2) etc, stir and cover, until the onions are transluscent.
• Throw in the cubed potatoes, stir well, taste the sauce and add salt if necessary.
• N.B. If it is too spicy add coconut milk or creamed coconut to take off the edge
• Stir every 5 minutes and simmer on a low heat with the lid on for about 25 mins until the potatoes are cooked and soft.
• Just before serving chop fresh coriander and stir in, and sprinkle an extra bit on top
• This is a vegeterian dish, if you fancy a bit of meat add small meatballs, chopped sausage or fried lamb cubes etc, whatever you fancy