An Indian affair

An Indian Sunday Lunch, A Feast To Tantalise All Your Senses…

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Here I am again with my most favourite cuisine in the world, Indian! The colours, the flavours, the textures and the variety Indian food offers is par excellence. A balanced Indian meal will usually include a lentil dish, a vegetable side dish, whole-wheat roti breads, a yogurt preparation and other accompaniments such as pickles, chutneys and pappadums. Most Indian mothers and wives religiously prepare this feast for their families day in and day out. So now you know why we Indians proudly wear our pot bellies, they are a sign of all the love, warmth and lip smackingly delicious food we receive from our family.

My feast today albeit a simple one packs in oodles of flavour and is a perfect idea for an indulgent Sunday family lunch. In fact what looks like a feast actually stemmed from my sheer lack of wanting to cook lunch one Sunday afternoon. Remember the Curried Carrot Soup I had recently made?  As always  I made too much of it and had to freeze most of it. I know you are wondering why am I talking about the soup? Well it’s the soup that transformed into this finger licking good lentil curry aka dal. I served the dal alongside cumin and coriander crispy potatoes known as aloo fry, basmati rice and a kachumber salad. Bonus for you, you get four recipes in one hit!

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I would recommend making the Curried Carrot Soup midweek for dinner one night, make enough to have leftovers that will enable you to make the dal and all its accompaniments for your Sunday feast. The soup recipe can be found here.  

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Ingredients: 25  Cooking time: 30 minutes

Serves: 4

For the dal
  • Approximately 750 ml of leftover curried carrot soup
  • 250 gms of yellow split lentils (Channa Dal)
  • One teaspoon of dried mint leaves
  • 1.5 teaspoons of cumin seeds
  • Four to five green chillies, finely chopped
  • Two to three pods of garlic, finely chopped
  • One tablespoon ghee 
  • One cup of water
  • Salt to taste
For the aloo fry
  • Six to eight medium potatoes, cut into bite size pieces
  • 1.5 teaspoons of cumin powder
  • 1.5 teaspoons of coriander powder
  • Three tablespoons of vegetable oil
  • Salt to taste
For the kachumber salad
  • One to two cucumbers depending on their size, cut in small cubes
  • Two tomatoes, cut in small cubes
  • One red onion, finely chopped
  • Half a bunch of coriander, finely chopped
  • One teaspoon chaat masala
  • Juice of one lemon
  • Pinch of sugar
For the garnish
  • One red onion, finely sliced
  • One tablespoon of ghee
  • Half a bunch of coriander, finely chopped
  • Toasted black sesame seeds (optional)

Begin by washing the lentils a few times under running water or until the water runs clear. In a pressure cooker add the leftover soup, lentils, one cup of water and season with salt as per taste. Cook the lentils for 20 to 25 minutes on a low heat or until soft. If you are not using a pressure cooker, soak the lentils for an hour prior to cooking, this will help them cook faster when using a saucepan. 

Once the lentils are cooked keep them aside and prepare the spice mix for tempering or as known in Hindi, the tadka. Tadka is what gives a lentil curry its flavour boost, it’s usually added at the start or end of a curry depending on this type of dish it is. For the tadka heat ghee in a skillet. Add cumin seeds, garlic, dried mint leaves and green chillies.  Once the cumin seeds begin to crackle and the tadka gets aromatic, add it to the dal and cover the pressure cooker or saucepan with a lid to capture those beautiful aromas.

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To make the potatoes, heat vegetable oil in a frying pan. Add cumin and coriander powder, followed by the chopped potatoes. Toss the potatoes to coat them with the spices, add more cumin and coriander powder if required. Cook the potatoes on a medium heat, tossing them intermittently to ensure they don’t stick to the bottom.

Once the potatoes are cooked, to crisp them up further you can transfer them on a baking tray and put them in the oven for seven to ten minutes at a 150 degrees celsius.

Finally season with salt as desired and toss the potatoes again to ensure the salt is evenly distributed.

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To make the kachumber salad, simply combine all the ingredients in a bowl. If you don’t have chaat masala, you can use cumin powder as a replacement. Toss all the ingredients and serve this salad chilled, it’s a refreshing treat and compliments the meal perfectly.

Lastly, to make the garnish for the dal. Heat ghee in a skillet, add the sliced onion and cook on a low to medium heat until caramelised. One tip to know the onions are caramelised, caramelised onions are dark brown in colour and have a sweet flavour, if you cook it past this point they become charred and taste bitter. 

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Finally, garnish the dal with caramelised onions, fresh coriander and toasted black sesame seeds and garnish the potatoes with fresh coriander. 

I recommend serving the dal, potatoes and kachumber with aromatic steamed basmati rice. You can also serve it with rotis if you are not a fan of rice. Either way the only way to enjoy this feast is with your family, using your hands to dig into the warmth, love and comfort of this meal.

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Aloo Paratha (Indian Crispy Potato Flatbread)

You haven’t eaten it all till you have eaten an Aloo Paratha…

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Happy 2015 LSD readers!!!

While most of you are thinking of healthier options for breakfast after all the indulgence over Christmas and New Years, the party never seems to end in a Punjabi household. The definition of healthy is two aloo parathas instead of four.

It is safe to say aloo paratha is the king of all breakfasts and if you don’t agree it’s simply because you have not eaten it the right way. First you have to drench it in ghee while cooking it and then top it up with a dollop of butter and a side of pickle. Use your hands to devour this crispy, flavoursome and greasy flatbread.

Ingredients: 10  Cooking time: 30 minutes

Serves: 6

For the dough
  • 500 gms of plain flour (I used wholewheat flour)
  • 250 ml of water
For the stuffing
  • Four medium sized potatoes peeled and boiled
  • 1/2 an onion finely chopped
  • One tablespoon of finely chopped coriander
  • Three to four finely chopped green chillies (depending on how spicy you like it)
  • One teaspoon of toasted cumin seeds
  • One teaspoon of chaat masala
  • Salt to taste
  • Three tablespoons of ghee

In a bowl sieve the flour, as recommended in my previous flatbread post get the flour from your Indian grocer as the plain flour in the supermarkets does not yield soft parathas. Add water and knead the dough, let the dough rest for 15 – 20 minutes prior to making the parathas.

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While the dough it resting lets make the stuffing. Add the boiled potatoes and all the other ingredients in a bowl, season with salt as required and mash the potatoes. Your stuffing is now ready!

Break the dough in six equal parts and roll it into a round ball by moulding it between the palm of your hands. Do the same with the stuffing make it into a round ball.

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Now dust the dough ball with plain flour and roll it into a medium sized circle. Place the potato stuffing in the centre, take the edge of the dough and start pleating as well as bringing the pleats in the centre.

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Dust the stuffed dough ball with a bit of flour and roll it out to the size of a roti. Place the paratha on a hot tava or frying pan and cook the paratha on both sides until lightly browned. Brush the parath with a generous helping of ghee or olive oil and cook either side for one or two minutes until crispy.

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Your lip smackingly delicious aloo paratha is ready to be served. I would highly recommend serving them with a dollop of ghee and a side of pickle. I was a bit cheeky and added a side of mango lassi too to wash it all down. One word….DELICIOUS!

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