Dahl Curry, Basmati Rice with Cucumber and Mint Riata

A wonderfully spiced and authentic tasting lentil curry with carrot and potatoes. Served with Basmati rice and a delicious cucumber and mint riata.

Sorry I haven’t written many recipes lately as I have been extremely busy, however I think I have made up for the delay with this one. Tastes like it is straight from a very good Indian restaurant, and it is so easy to make!

I also served this with shop bough roti breads, these are entirely optional.

Serves two

Cooking time 45-50 minutes

Ingredients and Method

Broken down into three sections – curry, rice and riata. It is best to soak the rice before you start, add make the riata and finish the rice as the lentils simmer.

Dahl curry

100g red lentils – rinsed thoroughly

50g potato – peel, cut into 3-4cm cubes, pre cook in boiling water for 6-7 minutes

3 red onions – diced

1 carrot – thinly slice on diagonal

15g ginger – peel and grate

6 gloves garlic – crushed 

5 green cardamom pods

5 cloves

6 fresh curry leaves

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp ground turmeric

1/4 tsp ground fenugreek

1/4 tsp asafoetida

1 bay leaf

2 round tomatoes – cut into 1/8ths

2 sliced green chillies

1/2 tsp salt

water – approx. 500ml of water, enough to submerge lentils.

2 tbsp. vegetable oil

3tbs roughly chopped coriander leaf

Method: Start by heating the vegetable oil over a medium heat, once hot add the mustard seeds, cumin seeds and the curry leaves. The leaves should sizzle and keep heating until the mustard seeds start to pop, a bit like popcorn.

Add the onion, chilli, garlic, ginger, bay leaf, cloves and cardamom pods then fry, stirring occasionally for 4-5 minutes until onions soften and start to colour.

Add the lentils, turmeric, fenugreek and asafoetida then stir well until combined. Fry for 1-2 minutes stirring frequently.

Now add approx. 500ml of water (around the same volume as mixture in the pan, enough to submerge the lentils) and bring to the boil, stirring frequently so lentils don’t catch on the pan. Once boiled and add the pre cooked potatoes, carrot and salt then cover pan and simmer for around 35-40 minutes, stirring every few minutes to prevent lentils catching and burning.

You may want to adjust the seasoning or thickness of the sauce to your preference, either by adding more water or cooking uncovered for a few minutes to cook the liquid off. Before serving add the sliced tomatoes and coriander – cooking just long enough to warm the tomatoes through but not long enough to cook them (not long enough that skins start to peel).

Ladle into bowls or Balti dishes and enjoy!

Basmati rice

120g basmati rice – rinse well and soak in water for 30 minutes before cooking

Method: soak the rinsed rice in water for around 30 minutes, this plumps up the rice and makes a real difference.

Once soaked cook the rice in the same volume of water as the rice in a covered pan for 10-12 minutes or until rice absorbs all the water.

Fluff up the rice before serving.

 

Cucumber and Mint Riata

150g greek yogurt

1/4 lime – juice only

40g cucumber – peel, deseed, finely dice

5-6 mint leaves – bruise then chop

salt – just a pinch

Method: start by peeling, deseeding then finely dicing the cucumber. Many recipes will call for this to be grated, however I prefer the texture of the diced cucumber. Lay the diced cucumber on a clean kitchen towel or absorbent paper and the place more on top. Press gently and leave for 10-15 minutes to remove excess liquid.

In a bowl mix the yogurt, lime juice, cucumber, mint and a pinch of salt. Cover and set aside in the fridge until ready to serve.

This is best eaten the same day but will keep in the fridge for 1-2 days – any leftovers make a great dip for chips.

 

 

 

 

 

 

Roasted Marinated Chicken with Tomato Curry and Toasted Almonds

Oven roasted Chicken on the bone marinated in yogurt, spices and garlic. Served with a delicious medium spicy tomato based curry sauce and garnished with toasted almonds.

I love it when you design a recipe and it tastes just as you had hoped, this is definingly one of those occasions. The roasted chicken on the bone marinated in yogurt, garlic, turmeric, chilli, fennel seeds and garam masala is wonderfully moist and flavoursome. The medium spicy curry sauce made from tomato, onion, chilli, garlic, ginger, bay leaf, mustard seeds, cardamom, cloves and some butter is the perfect accompaniment to the chicken. A garnish of coriander leaf and some toasted almonds complete this dish.

Serve with choice of rice or Indian breads.

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Serves Two

Preparation time 15 minutes (plus 2-3 hours for marinating chicken)

Cooking time 35 minutes

 

Ingredients and method

For the marinated chicken:

2 large chicken thighs, on the bone – remove skin and membrane

6-8 dessert spoons Greek yogurt

1/2 tsp cumin seeds

1/2 tsp chilli powder

1/2 tsp ground turmeric

1/2 tsp garam masala

1/4 tsp fennel seeds

1/2 tsp salt

3 cloves garlic – thinly sliced

Method: Combine the yogurt, garlic, salt and spices in a bowl and mix well. Add the chicken and mix well until covered in the marinade, cover bowl and put in a fridge for at least two hours (overnight is even better).

To cook the chicken, remove the bowl from fridge 30 minutes before cooking to bring to room temperature. Heat your oven to 200°c, place the marinated chicken in a roasting tin and cook for 35 minutes. Rest the chicken for 5 minutes before serving.

For the curry sauce:

1 tsp mustard seeds

1 tbsp. vegetable oil

4 large round tomatoes – quarter

5 cloves garlic – peel, crush

Root ginger (thumb sized) – peel and thinly slice

2 bay leaves

2 large red chillies – remove stalks and seeds

2 small red onions – peel, dice

2 medium white onions

5 cardamom pods

5 cloves

15-20g flaked almonds – for sauce, extra below for garnish

1 tbsp.  brown sugar

Water – see method below

20g unsalted butter –  cut into cubes

Salt – to taste

Handful of almond flakes –  toast in a dry hot frying pan until coloured on both sides

Handful of coriander leaf – roughly chop

Method: Start by heating the vegetable oil over a medium high heat, add the mustard seeds and fry until they start to pop (like pop corn). Add the onions and fry for 4-5 minutes until they soften and colour. Next add the bay leaves, cardamom, cloves, chilli, ginger, garlic, flaked almonds and tomatoes. stir well and fry for 2-3 minutes. Add water to the pan, enough to cover the mixture (around 200ml), bring to boil then reduce to a simmer for 10 – 12 minutes.

Once the mixture has simmered remove the bay, cardamom and cloves.  Use a stick or standalone blender to blitz sauce until smooth. You may wish to add a little extra water depending upon how thick you like your curry sauce, take care not to add too much as it will dilute the flavour.

Bring the smooth sauce to a simmer then add 1 tbsp. sugar and season with salt to taste (I used 1 tsp salt), stir until dissolved into the sauce. Add the cubes of butter and stir as they melt into the sauce, they will bring the classic gleam to your sauce as well as adding flavour. Once the butter is melted into the sauce it is ready to serve.

To serve ladle the sauce into the serving plate, place chicken on top then garnish with toasted almonds and chopped coriander.

 

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