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Posts from the ‘Indian’ Category

Yellow Dhal

Yellow Dhal


A Dhal is any curry or stew made with pulses (dried lentils, peas or beans) which have been stripped of their outer hulls and split. It also refers to the thick stew prepared from these pulses which is commonly eaten in Indian, Nepali, Pakistani, Sri Lankan, West Indian and Bangladeshi cuisine.

Common types of dhal:
Toor Dal – Yellow pigeon peas
Chana Dal – Black Chickpeas
Mung Dal – Mung bean
Lobiya Dal – Black eyed bean
Urad Dal – Black lentil
Masoor dal – Red lentils

Common Dishes:
Idli, Dosa, Vada, Dal Makhani, Moong Dal Vada, Pesarattu, Channa dal recipe, Arhar dal recipe, Tadka or Tarka dal recipe, Masoor dal recipe, Yellow dal recipe, Dal curry recipe, Daal Bhaati, Patholi and populary known Palak Dal.

The variations are endless and this is my version of a yellow Dal using spices and ingredients I like so I hope you enjoy.


For the stock:
2 small chicken wings
6 bay leaves
2 cardamom pods
2 cloves
Pinch of salt

For the Dhal:
300g dried yellow lentils
3 tomatoes
1 inch piece of ginger
6 garlic cloves
1/2 red chilli
1 medium onion
2 tsp coriander
2 tsp cumin
2 tsp garam masala
2 tbsp butter for frying
Single cream


Peel and chop the tomatoes
Peel and grate the ginger
Peel and crush the garlic
Slice the chilli into rings
Finely chop the onion


In a deep pan heat some oil and fry the chicken wings until the skin starts to golden and then throw in the bay leaves, cloves and cardamoms, ensure you give a good stir and don’t worry about anything sticking because any deposits on the bottom of the pan will increase the flavour and come away once you add the water.

Once your chicken has a nice golden colour carefully add the water just enough to cover everything by an inch or so and bring to a medium boil for 20 minutes.

Now remove the chicken and whole spices so your left with a quick and simple stock that will just enhance the depth of flavour in your lentils. Put the dried lentils in a clean deep pan and pour the stock over the lentils just enough to cover them and bring to a rapid boil and then leave to simmer adding more stock when needed. The aim is to get a thick soup consistency and the lentils need to become mushy so don’t worry about overlooking. Once the lentils start to soften you can add the salt to taste. Leave simmering till cooked around 20-30 minutes.

In a frying pan heat the butter and add the onion, garlic, ginger and chilli and fry for about 3-4 minutes until the onions soften and then add the chopped tomatoes and spices. Fry this for about 5 minutes and then add this mixture to the pan of cooked lentils and simmer on a low heat for at least 30 minutes but the longer and slower the better to get the best flavour. Within the last 5 minutes of cooking stir in some single cream and add a little salt if needed to taste.

Serve in a bowl garnished with a little finely chopped coriander and rings of red chilli. This dish can be served on its own as a vegetarian main and eaten with any Indian bread or it can accompany a meat and/or rice dish. Enjoy!



John’s Aloo Gobi Mash

John’s Aloo Gobi mash.


Today I have decided to put a twist to the very popular dish Aloo Gobi and create a mash but still using the dishes most popular ingredients. Please see below a little bit of information about the dish and then how to cook this simple but very tasty dish for yourself at home.

Aloo Gobi is a Punjabi dish that originated in Northern India but is also popular in other areas. We also know very well that in England it’s very popular in most local Indian restaurants and take-aways as part of there vegetarian main dishes. Aloo is potato and Gobi is cauliflower.

The colour of this dish is usually yellow in colour due to the addition of turmeric and there are many variations of this dish when it comes to ingredients. Some recipes do not include the use of tomatoes but as with most Indian cooking you can adapt to your taste. Some recipes can include green peas added at the end of cooking or sliced red bell peppers also added near the end as they cook very quickly.


3 medium potatoes cubed.
6 cauliflower florets.
5 cloves of garlic.
1 inch piece of ginger.
1 medium onion.
1 red chilli.
Fresh coriander.
2 peeled tomatoes.
2 whole cardamom pods
1 tsp Garam Masala
1 tsp Turmeric
1/2 tsp fenugreek seeds
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp chilli powder


Peel and cube the potatoes
Cut the potatoe florets into small pieces
Finely chop the onion
Slice the chilli into rings
Grate and mince the ginger and garlic to make a purée
Chop the peeled tomatoes
Finely chop the coriander
Make a paste from the spices with water(Making a paste will stop the spices from burning)


Heat the oil in the pan until hot and then add the garlic and ginger purée, cardamon pods and finely chopped onions and fry stirring often so as not to burn the garlic. Fry for 3 or 4 minutes until the onion starts to soften and go translucent.

Add the spice paste mix and stir in thoroughly adding a few tablespoons of water at a time so it does not stick and creates a nice thick consistency. Keep stirring for 5 minutes until all the flavours from the spices are released and the onion is thoroughly coated.

Add the tomatoes to the pan and stir in and cook for 2 to 3 minutes and then add the sliced red chillies.

Now pour in the cubed already cooked till soft potatoe and cauliflower and stir in ensuring all the pieces are coated in the sauce and at this stage you will need to keep adding a few tablespoons of water to keep the sauce consistency and for it not to go too dry.

Very important at this stage to achieve the mash which we want is to stir and mash the potatoe and cauliflower with the back of the spoon as you go. You want almost a purée with only a few lumps. Add salt at this stage to taste and continue cooking for about 7 minutes.

Now carefully stir in the finely chopped coriander and its ready to serve.

Serve in a bowl and garnish with more finely chopped coriander and a few rings of red chilli for decoration.

Here you have my own style of the famous Indian Aloo Gobi (Potato and cauliflower) but as a mash. Enjoy!