Chickpea Dal Curry
Servings - 2 - 3
INGREDIENTS
Chickpeas - 250 grams
Water - 1 litre
Split red lentils - 100 grams
Water - 700 milliliters, divided
Salt - 1/2 teaspoon
Oil - 2 tablespoons
Cumin - 1 teaspoon
Garlic paste - 1 teaspoon
Onions - 180 grams
Tomato - 200 grams
Tomato puree - 40 grams
Salt - 1 1/2 teaspoons
Red chili - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1/2 teaspoon
Water - 350 milliliters
Coconut milk - 50 milliliters
Spinach - 80 grams
PREPARATION
1. In a bowl, add 250 grams chickpeas, 1 litre water and soak for overnight.
2. In a another bowl, add 100 grams split red lentils, 350 milliliters water and soak for 30 minutes.
3. Take a pressure cooker, add the soaked the chickpeas, 350 milliliters water, 1/2 teaspoon salt and cover it with lid.
4. Cook till you hear 5 whistles.
5. Open the lid and remove it from heat.
6. Heat 2 tablespoons oil in a heavy skillet, add 1 teaspoon cumin and stir well.
7. Add 1 teaspoon garlic paste and stir for 1 - 2 minutes on medium heat.
8. Then, add 180 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 200 grams tomato, 40 grams tomato puree and mix it well.
10. Saute the tomatoes for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
11. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon turmeric and mix it well.
12. Cook for 3 - 5 minutes on medium heat.
13. Then, add the soaked split red lentils and mix it well.
14. Now, add 350 milliliters water and mix it well.
15. Bring it to a boil.
16. Add 50 milliliters coconut milk and mix it again.
17. Then, add the soaked chickpeas and mix it well.
18. Now, add 80 grams spinach and mix it again.
19. Bring it to a boil.
20. Cover it with lid and cook for about 15 minutes on medium heat.
21. Open the lid and give it a nice stir.
22. Garnish with coriander.
23. Serve hot with Roti.
Spicy Masala Mushroom Curry
Servings - 2 - 3
INGREDIENTS
Cashews - 30 grams
Water - 50 milliliters
Oil - 1 tablespoon
Mushrooms - 310 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Oil - 1 tablespoon
Cumin - 1 teaspoon
Green chili - 2 teaspoons
Onions - 310 grams
Tomato - 270 grams
Turmeric - 1/4 teaspoon
Water - 120 milliliters
Oil - 1 tablespoon
Bay leaf - 1
Cloves - 4 pods
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Red chili paste - 2 teaspoons
Salt - 1 teaspoon
Paprika - 1 teaspoon
Coriander powder - 1 teaspoon
Cumin powder - 1 teaspoon
Water - 100 milliliters
Garam masala - 1 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
PREPARATION
1. In a bowl, add 30 grams cashews, 50 milliliters water and soak for 30 minutes.
2. Transfer this into a blender and blend it into a paste. Keep aside.
3. Heat 1 tablespoon oil in a pan, add 310 grams mushrooms and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
6. Cook until it turns golden brown in color.
7. Heat 1 tablespoon oil in a skillet, add 1 teaspoon cumin and stir well.
8. Then, add 2 teaspoons green chili, 310 grams onions and fry till translucent or until it turns golden brown in color.
9. Now, add 270 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1/4 teaspoon turmeric and stir well.
12. Add 120 milliliters water and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Remove it from heat and allow it to cool.
15. Transfer this into a blender and blend it into a smooth puree.
16. Heat 1 tablespoon oil in a another skillet, add 1 bay leaf, 4 pods cloves, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 2 teaspoons red chili paste and mix it well.
17. Then, add the blended puree and mix it well.
18. Cook for 5 - 7 minutes on medium heat.
19. Add 1 teaspoons alt, 1 teaspoon paprika, 1 teaspoon coriander powder, 1 teaspoon cumin powder and mix it well.
20. Add 100 milliliters water and mix it again.
21. Bring it to a boil.
22. Now, add the cooked mushrooms in it and mix it well.
23. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
24. Open the lid and give it a nice stir.
25. Add the blended cashew paste and mix it well.
26. Add 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.
27. Cook or 3 - 5 minutes on medium heat.
28. Add 1 tablespoon coriander and mix it well.
29. Remove it from heat.
30. Garnish with coriander.
31. Serve hot.
