Red Lentil Dahl

My wonderful partner Les makes this every Friday.

This recipe will make enough for four people.

2 medium mugs red lentils (check packet to see if they need soaking, some do, some don’t).

1/2-1 tsp dried chili flakes. (start off with little amount, can always add more for a hotter taste).

1 tin chopped tomatoes.

2 medium sized onions.

2 level tsp ground turmeric.

1 tsp ground cumin.

4 tsp ground coriander.

1 tsp garam masala.

generous handful of fresh coriander washed and chopped (stalks removed).

2 vegetable stock cubes.

1 tbsp  ginger fresh /frozen.

3 tsp  garlic fresh/frozen.

1 tsp salt.

2 tbsp olive oil.

3 medium cups water.

1/4-1/2 tsp chili powder. (start off with small amount, add more if needed).

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1. Rinse the lentils in cold water until the water runs clear and drain.

2. Dice the onion and place into a large pan on medium heat (or wok) with olive oil.

3. Add cumin, coriander, garlic, chili flakes & salt and cook for 5 minutes – stir well.

4. Add ginger and turmeric and cook for a further 5 minutes – keep stirring to avoid sticking. (If sticking add a few drops of water)

5. Add chopped tomatoes, water and lentils, half of the coriander and vegetable cubes, bring to boil (stir well) and then simmer on moderate heat for 20 minutes. Add the rest of the coriander and garam masala. Add additional water according to the consistency you want. Simmer for a further 10 minutes.

Serve with rice and or chapattis

Prawn Curry.

1 large onion, washed and diced.

2 tsp frozen garlic.

2 tsp frozen ginger.

1-1 1/2 tsp chilli flakes.

4 tsp ground coriander.

2 tsp cumin.

1/4 tsp salt.

tsp ground black pepper.

1 Large tsp turmeric.

500g 1lb 2oz prawns (fresh/frozen thawed), washed and cut into cubes.

1  420ml tin chopped tomatoes.

1 fish stock cube.

1 tsp garam masala.

2 cups long grain rice, washed in sieve until water runs clear. (1 cup per person).

Handful fresh coriander, leaved taken from stalks, washed and chopped.

chilli powder.

4 oz 100g frozen peas.

4 mushrooms wiped with clean damp cloth, cut into 3 slices each.

1. Heat about 3 tbsp oil in a wok over high heat until it is smoking hot, add the onions, ground coriander, salt, chilli flakes, black pepper and turmeric; turn the heat down cook for 5-10 minutes stir continuously so the onions don’t stick to the bottom, (if they start to stick add a little water) until onions are golden brown.

2. Place the prawns in the wok and mix with the onions into, add sprinkling of salt.

3. Add the tomatoes stir in turn the heat back to high for 5-7 minutes, crumble in the stock cube stir in, turn the heat down keep stirring, add 1/2 cup of water, add the garam masala stir in, add peas and mushrooms (vegetable of your choice).

4. At this point you need to start cooking the rice. Place the washed rice in a medium- large pan add water to cover (place the back of your fingers on top of the rice the water should just cover them, add a pinch of salt, cover with lid (with no hole) place over high heat and bring to boil; have another ring of heat on low ready to transfer pan once it starts to boil vigorously; cook for 10 minutes over low heat.

5. Add fresh coriander stir in, add chilli powder a very small amount at a time by very gently tapping the tsp, (keep tasting it, you can add more chilli if needed.)

6. Place the rice onto plates spread, place the curry on top.

Serve with wraps warmed in microwave, or chapatis.

Chicken Curry.

1 large onion, washed and diced.

2 tsp frozen garlic.

1-1 1/2 tsp chili flakes (use small amount to start with).

4 tsp ground coriander.

2 tsp cumin.

1/4 tsp salt.

tsp ground black pepper.

1 Large tsp turmeric.

500 g 1 lb 2 oz chicken breast, washed and cut into cubes.

1  420 ml tin chopped tomatoes.

1 chicken stock cube.

1 tsp garam masala.

3 tbsp dried Methi leaf (with hard stalks taken out) covered in water and left to soak. soaked in

2 cups long grain rice, washed in sieve until water runs clear. (1 cup per person).

Handful fresh coriander, leaved taken from stalks, washed and chopped.

chili powder.

4 oz 100 g frozen peas.

4 mushrooms wiped with clean damp cloth, cut into 3 slices each.

1. Heat about 3 tbsp oil in a wok over high heat until it is smoking hot, add the onions, ground coriander, salt, chili flakes, black pepper and turmeric; turn the heat down cook for 5-10 minutes stir continuously so the onions don’t stick to the bottom, (if they start to stick add a little water) until onions are golden brown. At this time prepare the Methi leaf.

2. Place the chicken in the wok and mix with the onions into, add sprinkling of salt.

3. Add the tomatoes stir in turn the heat back to high for 5-7 minutes, crumble in the stock cube stir in, turn the heat down keep stirring, add 1/2 cup of water, add the garam masala stir in, add peas and mushrooms; place the Methi leaf in the curry.

4. At this point you need to start cooking the rice. Place the washed rice in a medium- large pan add water to cover (place the back of your fingers on top of the rice the water should just cover them, add a pinch of salt, cover with lid (with no hole) place over high heat and bring to boil; have another ring of heat on low ready to transfer pan once it starts to boil vigorously; cook for 10 minutes over low heat.

5. Add fresh coriander stir in, add chili powder a very small amount at a time by very gently tapping the tsp, (keep tasting it, you can add more chili if needed.)

6. Place the rice onto plates spread, place the curry on top.

Serve with wraps warmed in microwave, or chapatis.

Minced beef and pea curry.

1 large onion, washed and diced.

2 tsp frozen garlic.

1-1 1/2 tsp chilli flakes.

4 tsp ground coriander.

2 tsp cumin.

1/4 tsp salt.

tsp ground black pepper.

1 Large tsp turmeric.

500g 1lb 2oz minced beef.

1  420ml tin chopped tomatoes.

1 beef stock cube.

1 tsp garam masala.

2 cups long grain rice, washed in sieve until water runs clear. (1 cup per person).

Handful fresh coriander, leaved taken from stalks, washed and chopped.

chilli powder.

4 oz 100g frozen peas.

1. Heat about 3 tbsp oil in a deep pan over high heat until it is hot, add the mince with little pinch salt and cook till it brown all the way through, place mince into a bowl leaving its juices in the pan. 

2. Add the onions, ground coriander, salt, chilli flakes, black pepper,  pinchsalt and turmeric; turn the heat down cook for 5-10 minutes stir continuously until onions are golden brown.

3. Add the pan and  stir into the onions. 

3. Add the tomatoes stir in turn the heat back to high for 5-7 minutes, crumble in the stock cube stir in, turn the heat down keep stirring. Add the garam masala stir in, add peas & the fresh corriander, cover iwth a lid, stirring occationally.

4. At this point you need to start cooking the rice. Place the washed rice in a medium- large pan add water to cover (place the back of your fingers on top of the rice the water should just cover them, add a pinch of salt, cover with lid (with no hole) place over high heat and bring to boil; have another ring of heat on low ready to transfer pan once it starts to boil vigorously; cook for 10 minutes over low heat.

5. Add chilli powder a very small amount at a time by very gently tapping the tsp, (keep tasting it, you can add more chilli if needed.)

6. Place the rice onto plates spread, place the curry on top.

Serve with wraps/chapatis warmed in microwave,