Vegetable Thali

Mon, 25 November 2024

Ingredients:

Chana Dahl:

• 3 Tbsp Vegetable Oil
• 3 Shallots
• 3 Garlic Cloves, sliced
• 1chopped Ginger
• 1 Tbsp Curry Powder
• 1 Sprig Curry Leaves
• 1 Tbsp Cumin Seeds
• 300ml Vegetable Stock
• 3⁄4 Cup yellow lentil
• 200ml Can Coconut Milk
• 1 Can of Chickpeas
• Handful spinach
• Salt

 

Vegetable Pakora:

• 1 carrot - cut into small strips
• 1 courgette- cut small strips
• 1 onion thinly sliced
• 1 Handful of baby spinach
• 1 cup gram flour
• 1Tbsp Curry powder
• 1 teaspoon cumin seed
• Pinch of salt
• 2tbsp Gluten free self-raising flour
• 1 bottle sparkling water

 

To Serve:

• Yoghurt
• Mint

 

METHOD:

• Place a large saucepan over medium heat. Add the oil and once hot, add the shallot, garlic, cumin seed, curry leaves and ginger, then turn the heat to low. Simmer over this low heat until the onion is brown and soft, then add the curry powder and stir to coat the ingredients in the pan.

• Add the lentil stir to coat then pour over the stock. Simmer for 15 minutes or until the lentil is just soft.

• Taste and check for seasoning. Add the chickpeas, stirring to combine, then add the coconut milk. Bring the mixture up to the boil then turn to low and simmer gently for 10 minutes until the lentils are soft but still holding their shape.

• Scoop the dahl into bowls. Top with a dollop of yoghurt and gently push some spinach leaves into the sauce (they will soften in the heat). Scatter mint on top.

• Season and serve with rice or roti

 

To make the vegetable pakora:

• In a large mixing bowl, mix the vegetables, flours and all remaining ingredients mix it well with the sparkling water. Mix and bind well into light batter consistency.
• Deep or shallow fry the battered vegetables until golden brown then served it with the Dahl, roti, chutney.