[caption id="attachment_42755" align="aligncenter" width="604"] Lamb Curry[/caption]
Tarka Dhal Tarka dhal is a very popular Indian and Pakistani dish.1 cup red lentils (dhal) 1 tsp grated ginger 1 tsp crushed garlic ½ tsp turmeric 2 green chilies, chopped 1½ tsp saltFor the tarka 2 tbsp cooking oil 1 medium onion, chopped ¼ tsp mustard seeds ¼ tsp onion seeds / powder ½ tsp chili powder 1 medium tomato, choppedFor the garnish 1 tbsp chopped fresh dhanya 1 green chilli, chopped 1 tbsp chopped fresh mint Soak the dhal in cold water to cover for half an hour. Rinse until the water runs clear. Transfer the soaked dhal to a deep saucepan. Add 2 ½ cups water, grated ginger, garlic, turmeric, salt and chopped chillies. Boil for 20 minutes or until soft and the has the consistency of creamy soup. Add more water if needed. Keep warm. Heat the oil in a heavy pan. Add the chopped onion with the mustard and onion seeds, red chilli and tomato and fry for 4 – 5 minutes over medium heat. Spoon the cooked into a serving dish and pour the tarka over. Stir lightly. Garnish with fresh dhanya, green chillies and mint. Serve immediately with boiled rice.
[caption id="attachment_42749" align="aligncenter" width="604"] Tarka Dhal[/caption]
Vegetable Curry You can use any fresh vegetables in season for this recipe.Ingredients 2 Tbsp oil ½ tsp mustard seeds ½ tsp cumin/jeera seeds ½ tsp coriander/koljana seeds 1 medium onion, peeled and chopped 1 tsp crushed garlic ½ tsp crushed ginger 1 – 2 green chillies 3 curry leaves 1 Tbsp roasted masala ½ tsp turmeric/ borrie 1 tsp salt ¼ - ½ tsp chilli powder 1 tsp salt or to taste 1 large tomato, finely chopped 1 small cauliflower, broken into florets ( or half cauliflower and half broccoli) 1 small courgette, sliced 1 large carrot, sliced 1 large potato, peeled and chopped #capemalaycooking Method: Heat the oil in a large, heavy pot. Fry all the seeds for 1 to 2 minutes until they began to splutter. Add the onion and curry leaves and fry for 5 minutes. Add the rest of the spices, mix and fry for another 5 minutes adding water if necessary. Then add all the vegetables and 1 cup of water. Cook over medium high for a few minutes before turning the heat to low. Simmer until the vegetables are tender. Serve with flat bread, roti and garnished with curry leaves. Serves 4
[caption id="attachment_42750" align="aligncenter" width="604"] Mix Vegetable Curry[/caption]
[caption id="attachment_42753" align="aligncenter" width="604"] Boiled White Rice[/caption]
[caption id="attachment_42752" align="aligncenter" width="604"] Poppadoms[/caption][caption id="attachment_42757" align="aligncenter" width="604"] Curry Night[/caption] Click here to learn how make flaky roti - video tutorial