January 22, 2007
I’ve been rubbish with my posts lately. The kitchen has been churning out some lovely Indian recipes, but writing them up has proved to be tricky. Big night on Thursday, bigger night on Saturday with barely enough time to recover in between.
Now to get back to matters of great importance – quick Indian cooking. Did I read about someone’s potluck party? This caught my attention.
I have a great vegetarian recipe from my mother. It’s great for any party, but especially for a potluck because it’s economical, easy and wholesome. When my mother cooked this dhal with paneer all my party guests said it was the best dish of the evening.
I haven’t invited them back since!
250 gms channa lentils
1 small onion
1 tsp tomato puree
Half tsp turmeric
Half tsp chilli powder
1 tsp coriander powder
200 gm paneer (Indian cheese)
100 gm peas (I used frozen – natch)
Handful of raisins
1 tbsp ghee or sunflower oil
Salt to taste
Wash the lentils thoroughly. Put it in a pan full of plenty of water and bring to the boil. Boil on a medium flame to cook it. If it dries out, add more water.
While it is bubbling away, chop the onion. In a little pan, heat the oil and fry the onions until light brown. Add the tomato puree and then the masalas (chilli, turmeric and coriander) and fry until the pungent smell goes.
Add this to the lentils and keep cooking until the mixture is soupy. The lentils should be soft and squidgy when cooked.
Now, cube the paneer and add it along with the frozen peas to the lentils. When the peas are cooked, your dhal with paneer is ready. Add salt to taste, stir in the raisins and enjoy with rice.