Red lentil curry
Red lentil curry | Hailing from Gujurat, a province in western India known for its vegetarian food, this recipe uses masoor daal (split red lentils), which do not need to be soaked overnight. Adjust the chilli heat to suit your own taste.
Masoor dal | One staple ingredient that tends to have a place in my pantry is masoor dal, otherwise known as the red lentil. It actually only becomes the red lentil after the green-brown skin is removed, revealing that bright salmon colour. When I'm craving a bit of spicy stodge, I can't go past this recipe for masoor dal. It’s perfect on its own with some flatbread or brown rice, or with a piece of grilled chicken that has been marinated in similar spices. This North Indian classic is
Toor dal tadka
Toor dal tadka | Dhal is a simple meal of cooked, spiced beans, peas or lentils. It is high in protein and fibre. This recipe uses toor dal, or yellow split peas, but other varieties include urid, mung and masoor, to name just a few. To me, this recipe redefines dhal – it is so yummy that you can have it for dinner on its own, although it is perfect served with steamed rice or Indian bread. The fresh tomatoes and coriander give it real freshness and the asafoetida is worth seeking out to…
Green goddess rasam
Green goddess rasam | One of my favourite South Indian soups is rasam (pronounced rus-um), which can best be described as a spiced, fiery, peppery broth that is rather light yet wholesome. Rasam is also considered by some to have a healing touch. Instead of going with the traditional tomato-based recipe that makes a reddish-brown rasam, I've taken a few liberties along with a little inspiration from a rasam we tried at modern Indian restaurant in Bombay, as well as green goddess dressing…
Dosai | Dosai is to a Southern Indian what roti or chapati is to a Northern Indian. It's a pancake made out of rice and lentil batter, naturally fermented overnight. With this recipe it will take some practise to pour, spread and cook the dosai well. I am still learning, it's a matter of practice and time.
Basic dahl | The word "dahl" refers to both lentils and the simple Indian stew made using either lentils or other legumes. This basic recipe for dahl is spiced with a tasty combination of spices, and make a fantastic vegetarian dinner.
Mulligatawny soup | In Tamil, mulligatawny translates to "pepper water", which is an apt description for this popular spicy soup of Anglo-Indian origins. In his recipe, Peter Kuruvita flavours the soup with a stock made from prawn heads, although there are many variations. For a vegetarian option, omit the prawn and add lentils. Chicken is another popular addition, as is rice, to bulk it up.