1 tin of chickpeas (or 200g dried chickpeas soaked overnight, rinsed and drained)
2 tbsp vegetable oil
2 medium onions peeled and finely chopped
2 green chillies deseeded and finely chopped
3cm ginger, peeled and finely grated
2 garlic cloves, peeled and finely chopped
4 tomatoes, skinned and roughly chopped
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 tsp garam masala
Heat the oil in a pan or large wok over a medium heat. Add the onions and stir frequently for 6-8 minutes until golden brown. Add the chillies, ginger, garlic and fry for 3-4 mins, then add the tomatoes. Cook until the tomatoes have softened, then stir in the cumin, turmeric and garam masala. Add the drained chickpeas and stir well, pouring in about 150ml water. Bring to a simmer and cook for 25-30 minutes or until most of the water has been absorbed.
This recipe is from Gordon Ramsay‘s Great Escape.
1 cinnamon stick
1 bay leaf
3 cloves garlic, peeled
2 slices of fresh ginger peeled
1 tsp ground turmeric
1 and 1/2 tsp salt
1/16 freshly ground black pepper
1/4 tsp cayenne pepper
1 and 1/2 tbsp vegetable oil
pinch of ground asafetida
1/4 tsp whole cumin seeds
Wash and drain the lentils. In a large, heavy bottomed pot, combine the lentils, 1 litre of water, cinnamon stick, bay leaf, garlic cloves, ginger and turmeric. Bring to the boil. Cover, lower the heat and simmer gently until tender, about 30 to 45 mins. (watch there is enough water!
Slice the lemon, remove seeds and place in the pot with salt, black pepper and cayenne. Stir, cover and simmer for another 5 minutes.
Just before serving, heat the vegetable oil in a frying pan over a medium-high heat. When very hot, put the asafetida and the cumin seeds. As soon as the asafetida begins to sizzle and expand, and the cumin seeds darken, pour the contents of the frying pan over the lentils and stir.
This recipe is from: The Essential Madhur Jaffrey