Official Thread: Indian Recipes

Welcome to our second recipe thread!
This is where all Dogsey members can post their favourite Indian recipes for us all to try.

There will be new themes every month or so, please see the sticky in this section for more details - where you will also find a link to a general chat thread for this project where you can suggest and discuss anything to do with it

Comments and questions are welcome on the recipes whilst that theme is open, but will be cleaned up when it changes so recipes can be found quicker.

Try to make your recipes as clear as possible.

Please also add photos of finished dishes if you can.... but not essential!

Lentil Dahl -

1 small onion, chopped
2 tbsp groundnut oil
1/2 teaspoon cumin seeds, ground
1 tsp coriander seeds, ground
1 1/2 piece of fresh ginger, grated
2 cloves garlic, crushed
180g split red lentils (I use a tin of ready prep'd as am a cheater)
hot water, to add as you need it
1/4 butternut squash or 1 sweet potato, diced (optional)
1 red chilli, split
1 green chilli, split
4 green cardamoms, split
1 tsp paprika, and/or chilli powder
1 tsp tamarind
1/2 tsp garam masala

Method -

Heat the oil and fry the onions, making sure they don't burn. Getting the onions right is the key to any successful curry!!

Add the ground cumin, then the coriander, ginger and garlic. Fry for about 30 seconds being sure not to burn them.

Add the lentils (and water if you think you need it). This curry is quite dry but you want a little water to make it smooth.

Throw in the butternut squash, cardamoms, chillies and paprika/chilli powder.

Turn down the heat to med/low and put a lid on it!!
After about 20 minutes the texture should be gloopy and the lentils should have some texture to them.

Add the tamarind and garam masala. Cover and leave for one minute, then stir in.

Serve with naan and a dollop of yogurt, some lime wedges and fresh chopped corriander.

Channa Masala -

Ingredients -

200g(1 tin) chickpeas, drained
2 onions chopped
2 green chillies chopped
1 inch piece ginger chopped
1 tsp paprika
1tsp mango powder (available at any Indian grocer)
1 tsp cumin powder
1 cup chopped onion and tomato for garnish
2tsp chopped coriander

Method -

1. Place the chickpeas, onion, ginger and green chillies in a pot with about 3 cups of water.
2. Bring to a boil and let it simmer for 20 minutes till onions are soft.
3. Mash a little to make it thick and creamy. Keep on a low heat.
4. In a non stick pan, toast the paprika, mango powder and cumin powder lightly for 3 minutes and add to the chickpeas.
5. Add salt to taste and simmer for another 10 minutes.
6. Garnish with onion, tomato and coriander.

Serve with rice if you like but I much prefer to scoop it up with naan, puri or chappati - making sure you use your left hand as the right one is used for wiping your bum!! ;o)