Paneer In Urad Daal

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Paneer and black gram split lentils, I was yet to combine in a dish, so yesterday was the day. I was extremely pleased with the result as I managed to get a mushy daal with bags of flavour. It tasted very similar to a daal makhani, as the paneer provided the wonderful creamy feel and flavour

Ummm…I was in heaven! I’m sure you all will love it too, guaranteed!

INGREDIENTS

1 cup cubed paneer
1 cup split urad, white split gram lentils
½ tsp soda bicarbonate
¼ tsp turmeric
Boiling water
1 tbsp sunflower oil
½ tsp mustard seeds
1 onion diced finely
1 tomato chopped
1 tsp garam masala
2 tsp dried cumin & coriander powder
Salt to taste
Lemon juice to taste
½ cup tomato passata/crushed tomato
Fresh coriander optional

METHOD

Boil the urad daal with the bicarbonate of soda and turmeric until soft and mushy. Once cooked leave aside

In a large non stick saucepan, heat the oil and mustard seeds on a medium heat.  Fry off the onion and fresh tomato

Add all the spices and stir fry for a couple of minutes

Pour in this tomato passata, along with the cooked daal and its water.  Gently place in the cubed paneer into the saucepan

Simmer through on a low heat for 20 minutes or so, stirring occasionally

Garnish with fresh coriander and serve with freshly made hot chapatis

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Spicy Lentil & Halloumi Stuffed Parathas

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Lentils and chapatis are very much part of the staple Indian diet. I’m always finding ways to make food easier to eat and more exciting for my two boys! I’ve never made lentil stuffed parathas so I thought I would give it a go. But now, it wouldn’t be a Shivaay Delights recipe if it didn’t have that fusion twist.

So here it comes ~ Halloumi, yes I said Halloumi! I’ve now ventured into Greek & Indian fusion! OMG! it worked! The saltiness of the halloumi and the texture combination with the spicy lentils is gooood!

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At first it tastes very Indian and it is only after I mentioned to my Husband that the parathas had halloumi in it, did he realise. Do try them out and let me know what you think.

Have a tremendous Tuesday! Much love D x

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METHOD

150g red lentils
1 garlic clove crushed
½ tsp cumin & coriander powder
¼ tsp turmeric powder
1 tsp sambhar powder
Pinch of salt
100g grated halloumi cheese

For the dough
3 cups chapati flour
1 tbsp sunflower oil
1 cup boiling water

Flour for rolling
Oil for shallow frying the parathas

INGREDIENTS

• Boil lentils in double the amount of water, simmer on a medium heat, add the garlic, seasoning and spices stir well

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• Keep cooking on a low heat until nearly all the water is evaporated and your left with a dry crumbly lentil filling

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Add the halloumi cheese and mix well

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• Meanwhile make the dough. In a large mixing bowl combine the flour and oil to resemble bread crumbs

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Carefully pour in the boiling water, using a fork bring the dough together and once your happy to handle it, start to knead. Use a little oil and work the dough for 5 minutes

• Take a palm full of dough about the size of a golf ball and roll out on a floured surface to approx 4cm in diameter. Get a teaspoon full of lentil masala, roll into a ball and place in the middle of the paratha round. Sprinkle with a little plain flour and then bring the dough up to seal the filling inside

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• Flour the uncooked paratha ball and gently roll out to approximately an 8cm disk, using flour to avoid sticking. You may find that the filling may try to escape so press back in again and roll out

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• Preheat a large non stick frying pan on a medium heat and dry cook the first layer of the paratha, wait for a couple of minutes then turn. At this stage use a little oil to cover the second layer. Cook until both sides are golden brown and well done

• Repeat with the rest of the dough and filling

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Serve with some cool fresh natural yoghurt!
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An Indian Sweetcorn & Lentil Dal

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A large saucepan of lentil dal in this household will disappear so quickly, you won’t believe your eyes. So very nutritious and comforting that makes you feel good and really warm inside.

The sweetcorn adds buttery speckles of colour to this already vibrant orange dal. It brings the sunshine to your palette!…what more could you ask for

A meal you can prepare in less than 35 minutes and I will be experimenting more to come up with even quicker healthier meals, so watch this space! Enjoy x

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INGREDIENTS

2 cups red lentils
Boiling water
1 medium onion sliced in crescents
1 tomato diced
1 tin of sweetcorn drained
½ tsp grated ginger
1 tsp garam masala/ pau bhaji masala
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp dried red chilli flakes
1 tsp coriander & cumin powder
Salt to taste
150g tomato passata
1 tbsp sunflower oil
Freshly chopped coriander to garnish

METHOD

• Bring the lentils to a boil and then gently simmer for approximately 10-12 minutes, making sure there is enough water at all times. Once lentils are soft and a little mushy turn off the heat and set aside for later

• Heat up the oil, mustard seeds and chilli flakes in a large saucepan. When the seeds pop throw in the onion, tomato and ginger, sauté for a few minutes

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• Add all the spices and seasoning plus the tomato passata

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• Stir and lower heat to a gentle simmer, cook for 5 minutes with the sweetcorn and then carefully pour in the lentils with the water

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• Bring to a boil and then on a low heat cover and simmer for 10 minutes

• Garnish with fresh coriander and serve with fluffy basmati rice

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Pau Bhaji Khichdi

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When I was younger, I never really took to mung dal khichdi.  I found it bland unless it was teamed up with something tasty.  I still ate it, knowing it was good for me. 

For my children however, I have started to experiment and make different flavours of khichdi.  Combining the general rice and lentil base in a “masalafied” vegetable base with different spices is something my children and even me have started to appreciate.  This time I wanted a “Pau Bhaji” tasting khichdi and that’s exactly what I have here, to share with you all…

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The weather here is gorgeous, enjoy your weekend,  wherever you are my friends! Take care and I will see you soon…much love D x

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A pizza pitta bread with the khichdi..For my little ones for more variation!

INGREDIENTS

1 cup split mung dal
1 cup basmati rice
4-5 cups of water
1 medium courgette grated
1 medium white onion grated
1cup frozen peas
1 tbsp sunflower oil
¼ tsp turmeric powder
2 garlic cloves crushed
¼ mustard seeds
¼ cumin seeds
Pinch of asafoetida
1½ tsp pau bhaji masala
1 tsp coriander & cumin powder
⅓ tsp chilli powder
⅔ cup crushed tomato passata
1 tbsp butter

METHOD

To make the khichdi base ~

• Combine and rinse the mung dal and rice a few times in a large bowl.  In a large saucepan add this mung rice mix with the water, salt and turmeric.  Bring to a boil and then gently simmer for 10 minutes

• Stir occasionally and check if all the water is absorbed you may need to add a little.  Cook for a further 10 minutes until rice and dal are soft. Turn off the heat and set aside

• For the courgette base ~ Heat up the oil along with mustard, cumin seeds and asafoetida.  Once they start to sizzle and pop throw in the courgette and onion, sauté for a 2-3 minutes

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• Mix in all seasoning and spices, stir in the peas, combine well, simmer on a low heat, cover and cook for 5 minutes

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• Pour in the tomato passata, mix, cover and simmer on a low heat for 5 minutes

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• Add the ready made khichdi and butter.  Combine, bring to a gentle simmer and warm through…

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• Serve with a heaped spoonful of natural yoghurt

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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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Daal dhokli with coriander (Indian Pasta)

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A lovely wholesome lentil soup recipe to fill you up and satisfy your hunger pangs. Traditionally a gujarati dish made in all gujarati homes. One of my staple meals I have grown up on! Hope you enjoy the coriander running through the dhoklis (pasta) as much as we do!

INGREDIENTS

For the daal
250g red lentils
1700 ml Boiling water
200g tomato passata
1 tbsp oil
1 cinnamon stick
3 cloves
1 tsp crushed garlic
1 tsp ginger finely grated
1 chilli finely chopped
1/4 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander and cumin powder
2 tsp salt
1 1/2 tsp garam masala
1/2 juice of small lemon

For the pasta
200g chapatti flour/medium white flour
10g fresh coriander chopped
2 tbsp oil
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp chilli powder
1 tsp ground coriander and cumin powder
150ml boiling water

METHOD

1. Rinse lentils a few times and place to boil in the water for 10-15 minutes until lentils are soft and mushy. Blend the daal to a soup consistency and set aside

2. Meanwhile make pasta dough. Put all the pasta ingredients in a large mixing bowl apart from the water. Mix well with hands so that the flour resembles bread crumbs. Now slowly add the boiling water with a fork and bring the flour together to form a dough. To ensure even cooking of the pasta in the daal we will be pre cooking the pasta by dry heating it.

3. Flour a clean surface on which to roll the pasta rounds onto. Take a tablespoon amount of dough, form into a ball and roll out to approximately 15 cm diameter round. Heat a non stick frying pan and cook pasta sheet on both sides until a few bubbles appear and is half cooked (refer to picture) Repeat process until all the dough is finished. You should have about 15 pasta cooked sheets

4. Slowly slice all pasta rounds into diamond/square shapes as shown in the picture above and put aside

5. For the daal: Heat the oil, add the mustard and cumin seeds, cloves, cinnamon stick and asafoetida. Once the seeds start to sizzle pour in the tomato passata, mix in the garlic, ginger and chilli. Throw in all dry spices and salt. Stir well and turn to a low flame for 5 minutes.

6. Carefully pour in the boiled lentil daal into the saucepan and combine well with the tomato paste. Add the pasta diamonds into the soup and bring to a boil then gently simmer on a low flame for 10 minutes. Squeeze in the lemon juice and stir gently occasionally to ensure that the pasta doesn’t stick together

7. Now the dish is ready to serve with some fluffy white basmati rice for a heavier meal or simply with some natural yoghurt

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