Green Chutney and Flaky Paratha’s
Ingredients
- 1 400ml can chopped tomatoes
- 200g red lentils, rinsed
- pinch sea salt
- 1 tsp chilli powder
- 1 tsp ground turmeric
- juice of 3 limes
- 1 thumb-sized knob of ginger, grated
- 3 medjool dates
- topping
- 5 tbsp ghee (or vegetable oil)
- 8 fresh curry leaves
- 3 small red chillies, thinly sliced
- 1 tbsp yellow mustard seeds
- 1/2 tsp fenugreek seeds
- 2 garlic cloves, peeled and finely sliced
- spoon the spices over the dal and serve immediately.
- chutney
- 15g desiccated coconut
- 1 large bunch coriander
- 3 green chillies, roughly chopped
- 25g salted peanuts
- 1 thumb-sized knob of ginger, grated
- 1 pinch sea salt
- 1 tsp coconut oil
Preparation
Bring the tomatoes, lentils, salt and 4 cups of water to a boil in a medium saucepan. Reduce heat and simmer for 20-25 minutes, until the lentils are soft
Add the the chilli powder, turmeric, lime juice, ginger and dates to a food processor and process to form a smooth paste. Stir the paste mix into the lentils and simmer for another 5 mins. T
Take off the heat and blend to a thin, soup-type dal
Just before serving, heat the ghee or oil in a small, heavy-based frying pan over a medium-high heat
Once the hot, add the garlic, curry leaves, chillies and seeds one at a time swirling the pan between
Cook for about 30 seconds, until the spices are toasted and begin to pop, and the garlic begins to brown
Spoon the spices over the dal and serve immediately
Place the coconut in a bowl with double the amount of water and leave to soak for five minutes, then rinse and drain
Add all the ingredients to a food processor and pulse until evenly chopped
