A couple of weeks ago, Naina brought a wonderful selection of dishes to Fiesta Friday, it consisted of several Rajasthani dishes, including a mixed lentil dal and ‘churma’, a crumb for sprinkling over the dal, almost like an Indian dukkah…check it out, it all looked beautiful…
Of course, it piqued my interest greatly, so I made the dal and churma this week for lunch with my lovely friend, and added a peanut butter chutney, and my own version of a gravy, plus some roasted cauliflower.
I followed Naina’s recipe completely for the dal..
For the churma, I did make a couple of changes..the recipe calls for ghee, which I replaced with coconut oil. The recipe also calls for sugar added to the crumb which I replaced with some ground cinnamon and a sprinkle of salt to make a savoury version which is more to my taste.
The peanut butter chutney was inspired by Mallika Basu, a food writer that I follow on Instagram. She posted a quick peanut butter chutney which I based mine on, but it then grew..basically, I started adding more things! So this is how it began…
..but I translated teaspoons to tablespoons and made a bigger serving, plus I added garlic paste and some chilli powder.
It was so good over the cauliflower, in fact, I’m discovering it’s good over anything.
And finally, my gravy. I probably didn’t really need another dish, but I wanted some kind of sauce, plus I made enough to eat it for several more days which I always like. I do like to open my fridge and see a range of things that I’ve made that I can select from during the week.
2 tbsp Coconut oil
2 tsp Mustard seeds
2 tsp Cumin seeds
4 Cardamom pods
1 Cinnamon stick
1 Dried red chilli
4 small red onions, peeled and finely chopped
4 garlic cloves, peeled and chopped
1 tbsp Ginger paste
1 tbsp of my curry paste (garlic, ginger, green chillies, turmeric, cumin, coriander – more details soon)
2 tsp Ground cumin & coriander
1 tsp Turmeric
1/2 tsp Chilli powder
680g Passata + 1/2 cup water
1/2 tsp Amchoor powder
Melt the coconut oil in a large pan over a medium heat.
Add the mustard seeds, cumin seeds, cardamom pods, cinnamon & dried chilli.
When the seeds start to sizzle, add the chopped red onions and cook over a medium/low heat for 10-15 minutes.
Add the garlic, ginger paste and curry paste and cook for 1-2 minutes.
Add the cumin, coriander, turmeric and chilli powder and cook for a minute, then add the passata and water and cook over a medium heat for 10-15 minutes.
Finally add the amchoor powder, stir through and cook for a further few minutes.
Eat on its own or add your choice of vegetables and/or chicken. Or, like I did, throw over some of the leftover churma and enjoy..
Have a great weekend!