A Surprise Starter

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Earlier one evening this week, I came down the stairs to find a plate with this delicately assembled starter.  It wasn’t me?! So it had to be my lovely husband

He had bought these savoury mini samosas and treated me to a simple chaat!  A crisp shell with spicy and sweet filling, poured over with some natural whipped yoghurt to cool the palette and also a tamarind sauce to give you a last kick off sourness to compliment the the rest of the bold flavours

The fresh coriander, I think was a lovely touch both in presentation but also added an earthiness to this delicate starter. Seriously go pick yourself a bag of these and impress!  I was! 😉

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Lentil Daal Laced With Coconut

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I was wanting something soothing and satisfying ~ so I made my way to my store cupboard and pulled out a heavy glass jar full of red lentils.

I decided on a daal, full of flavour and aromatic spices. I added coconut milk to make it that bit more special. It really makes it rich and super smooth. Also a sweetness is provided through the coconut that really transforms this dish.
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It really made my evening and for me brought home comfort within, on a Friday evening leading to a relaxing weekend with family and loved ones! Have a super Saturday friends! Enjoy! Much love D x

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INGREDIENTS

250g red lentils
400 ml coconut milk
330 ml water
1/2 can crushed tomato passata
1 medium onion finely chopped
3 cloves garlic crushed
1 tsp finely grated ginger
1 tbsp sunflower or vegetable oil
1 green chilli chopped finely
1 tbsp garam masala
2 cloves
1 cinnamon stick
1 1/2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric powder
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
Pinch of asafoetida
Squeeze of lemon juice
Handful of chopped coriander

METHOD

• Wash the lentils in cold water a few times then put into a medium sized saucepan along with the coconut milk and water. Bring this to a boil and then gently simmer for 15 minutes until lentils are tender and mushy. Add more water if needed to cook the lentils

• In a separate saucepan heat up the oil on a medium heat. Add the mustard, cumin seeds, cloves, cinnamon stick and pinch of asafoetida and cover. Once the seeds start to pop slowly put in the onion, garlic and ginger with the chilli, mix well and let onions cook for a further 3 minutes

• Add the tomato passata with salt, turmeric, ground cumin, ground coriander powder and garam masala.  Mix, then cover and gently simmer for 5 minutes

• Finally combine the coconut lentil mixture with the tomato base. Pour the lentils into the base and gently simmer on a low heat for 15 minutes stirring occasionally

• Finish with a squeeze of lemon juice and chopped coriander and it is now ready to serve alongside some jeera rice and fresh naan bread

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