Dal is often consigned to the “side dishes” section on restaurant menus, but this hearty lentil curry deserves to take centre-stage. It makes a fantastic meal accompanied by some bread or rice. I think lemon rice makes a particularly nice accompaniment, though this is not very authentic. Tadka dal is more a north Indian specialty, lemon rice being from the south. Ingredients 225g toor dal 750ml water 1 tsp turmeric 1 tsp salt 2 green chillis 2 tbsp butter 1 tbsp oil 1 onion, chopped 2 cloves garlic, minced/finely chopped 1 tsp cumin seeds ½ tsp black mustard seeds ½ tsp onion (nigella) seeds ½ tsp garam masala ½ tsp ground coriander 8 curry leaves 4 tomatoes, chopped 1 tsp dried fenugreek leaves (kasoori methi) freshly ground black pepper 1 lemon fresh coriander, a... Similar posts

Another Indian snack/starter, which I’m a little obsessed with of late. Chunks of chicken are marinated in yoghurt and spices, then roasted quickly in a hot oven. Not as good as those produced by the tandoor, but they taste great. Just like the Seekh Kebab,  you could add some red food colouring for that authentic Indian restaurant vibe but it’s not necessary. Ingredients 2 large free-range chicken fillets 8 tbsp natural yoghurt ½ tsp sea salt juice of ½ lemon 1 tsp of the following: ground cumin, ground coriander, turmeric, paprika 2 tsp garam masala ½ chilli powder 2 red onions Method Cut the chicken into large pieces, about the size of a walnut, and place in a mixing bowl. Add the yoghurt, lemon juice, salt and ground spices and mix well. Cut the red onions into... Similar posts

I can remember my first “proper” curry - a chicken madras in Khan’s Balti House in Donnybrook about 15 years ago. Strange I know, but I tend to remember things like that. I’ve been smitten with Indian food ever since, but some time ago I realised that restaurant style food is difficult to achieve at home. You need a lot of time and vast amounts of ghee, a type of clarified butter. You should also let your food rest overnight before serving; this allows the flavours to mature and the spices to mellow and mingle. Happily, some restaurant dishes produce better results at home than others. This korma is the perfect example - it’s reminiscent of the restaurant version but includes fresh green chillis, dried fruits and toasted nuts. It tastes spectacular and... Similar posts

It’s not often that I can be persuaded to go vegetarian, but if it involves chickpeas, I’m usually sold. This recipe is adapted from Molly Wizenberg’s fantastic book, “A Homemade Life“. I’ve changed the spicing to suit my own tastes and added some more fresh ingredients such as ginger green chili and mint. This is great served with naan bread and some poppadoms. Ingredients 2 tbsp groundnut oil 1 red onion, chopped 2 cloves garlic, minced piece of ginger, minced (about a tablespoon) 1 tsp of each of the following: cumin seeds, ground coriander, turmeric, garam masala, dried fenugreek leaves ½ tsp chilli powder 1 green chilli pepper, finely chopped 2 400g cans chopped tomatoes 1 tsp sugar 2 400g cans chickpeas 1 tbsp concentrated tomato pureé 5 tbsp... Similar posts