DAL CURRY

Integrents:

175 (6oz) toor dal
1 cloves of garlic finely chopped
1 onion chopped
2 green chilies
2 tomatoes, peeled and chopped
½ tsp turmeric
salt to taste
¼ tsp chili powder
½ tsp mustard seeds
½ tsp cumin seeds
2 tbsp olive oil
2-3 tbsp fresh coriander

Method:

Rinse dal with the water.
Bring 850 ml (1½ pt) water to the boil, add the dal and simmer for about 15 min, until you can crush the dal with the back of a wooden spoon. Set aside, covered.
Heat he oil, add the mustard seeds. Sizzle for a few seconds until the seeds have popped.
Add the cumin seeds, onion, and half coriander leaves and fry, stirring, until the onion is golden.
Add the tomato, turmeric, garlic and chili, stirring well and mashing the tomato with the spices to make a paste.
Add the dal with a little of its cooking water. Stir well, heat through and add salt to taste. Garnish with the remaining fresh coriander.

CHANNA MASALA

Integrents:

1 can chick or garbanzo beans
1 onion
1 tsp chopped ginger
1 tsp cumin powder
½ chili powder
¼ tsp turmeric
½ tsp coriander powder
salt to taste
3 green chilies, finely chopped
2 curry leaves
3 tbsp vegetable oil

Method:

Heat the oil in a large, heavy-bottom pan. Add the chopped onions and fry for 5 minutes or until golden brown.
Add ginger, chilies, curry leaves, cumin, chili powder, coriander and salt, and mix together.
Stir-fry for 5 minutes.
Add chick peas (chana) and cook over medium heat for 12-15 minutes.
Then transfer to serving plates, garnish with fresh cilantro and ginger - julienne. Serve hot.