Urad & Chana Dal Masala (Ma Cholo Kii Dal)

dal
Urad & Chana Dal Masala otherwise known as “Maa Chole ki Dal” is one that is commonly relished in Punjabi households. Made from tempering a combination of split urad dal and chana dal (split bengal gram) lentils in a typical Punjabi masala, this dish never fails to satisfy at dinner time! This is a favourite of my Pops, especially when served with red onion, raw mango pickle and fresh hot tandoori chappatis. Creamy in texture and spicy in flavour, it’s not hard to see why it tops his list (well..he doesn’t actually have a list..but if he did, it would!). Check out the recipe below. Comments/tweets are always appreciated!


Serves 4

What we need:
1/2 cup split urad dal lentils
1/2 cup chana dal lentils (aka split bengal gram)
2 tsp salt
1 tsp turmeric powder
3 tbsp olive oil
1 tsp cumin seeds
pinch of asafoetida (hing)
1 onion, finely chopped
2″ ginger, peeled and grated
2 cloves garlic, peeled and grated
1 green chilli, finely chopped
2 plum tomatoes plus 3 tbsp juice (from tin)
1 tsp garam masala
1 tsp paprika
Handful fresh coriander

IMG_0669

How to: 

  • Soak both lentils in water overnight. Wash well and rinse.
  • Add the washed lentils to a pressure cooker. Add approx 4 cups of water, 1 tsp of salt and the turmeric powder. When the first whistle goes, cook for a further 20-25 minutes. (If you do not have a pressure cooker, cook lentils in a pan with approx 5-6 cups of water. Cook them until they are tender and slightly mushy in texture.
  • Heat oil in a non-stick pan. Add the cumin seeds and asafoetida. When the seeds begin to splatter, add the onions. Now add 1 tsp of salt and mix continuously until the onions begin to brown slightly. Once light golden, add the ginger, garlic and chilli. Mix well.
  • Now add the garam masala, paprika and cook for 1-2 minutes. Add the tomatoes at this point and mash them well with a wooden spoon. Continue to mix and cook for 2 minutes.
  • When you begin to see the oil separate from the masala, add the coriander and mix. You are now ready to add the masala to the cooked lentils. Once you have added the masala to the dal, mix well and add approx 1 cup water (or according to how thin/thick you would like your dal to be).
  • Bring to boil on high heat, mixing every 1-2 minutes. Turn off heat. Check for salt and adjust accordingly.
  • Serve with fresh chapatis and salad.

IMG_0676

Easy Paneer, Peppers & Cabbage Masala

cabbage paneer capsicum

Not sure if I’ve mentioned this before (I definitely have) but I love paneer! The beauty of this traditional Indian cheese is its sheer versatility. It’s mild in flavour and as a result absorbs spices particularly well. This recipe is an extremely quick and easy way of making a delicious and satisfying meal in minutes. It’s colourful, flavourful and filling and the crunchiness of the vegetables perfectly compliments the creaminess of the paneer…in essence this dish works! Give it a try and do share your thoughts with me.

photo 2

Serves 4-6

What we need:

2 tbsp olive oil
1 tsp cumin seeds
250g paneer, cut into 1″ cubes
2 cloves garlic, grated
1 green & 1 red capsicum, thinly sliced
1/2 onion, thinly sliced
1 cup thinly sliced cabbage
1/2 cup grated cheddar cheese
2 heaped tbsp tomato puree
1 tsp salt or according to taste
1 tsp ground ginger powder
1 tsp chilli powder
Handful fresh coriander

How we do:

  • Heat the oil in a non stick pan. Once hot, add the cumin seeds and when they begin to splatter, add the garlic and cook until slightly golden. Now add the paneer and cook for 2-3 minutes , stirring constantly until it turns golden brown.
  • Now add the capsicum, onion, cabbage and cheese. Mix well for 1-2 minutes. Now add the tomato puree, salt, ground ginger powder, chilli powder. Mix and cook for a further 3-5 minutes.
  • Sprinkle on fresh coriander and serve with chapatis or stuff with salad into a wrap.

Vegetarian Shahi Kofta Masala Recipe

Since The Spice Club’s feature on the Hairy Bikers, we have been inundated with requests for our Shahi Kofta Masala recipe which was shown on the episode. This is a delicious vegetarian dish that is made from fresh lotus root kofta balls cooked in a Punjabi masala and peas. You can also add paneer which adds a lovely texture and takes the dish to the another level! Fresh lotus root is usually available at most Indian and Chinese grocery shops. (If you can’t get fresh you can also get it in a tin). We have made this dish at a few of our supper clubs and we always receive rave reviews. Many guests comment on the “meaty” texture of the koftas and are surprised that it is actually vegetarian! So without further a do, check out the recipe below. Comments are always appreciated and if you make it, tweet a pic to @thespiceclub! If you are a big fan of the Asian culture and love their food, then you should definitely check out this chinese restaurant.

Serves 4

What we need: –

For the koftas:
1 lotus root (they usually come pre-packed and are about 10-12″ long)
2 tbsp gram flour (or enough to bind)
1 tsp salt or according to taste
1 tsp paprika
1 tsp coriander powder
handful fresh coriander
Oil for frying

For the paneer (optional):
1 block of paneer (approx 250g), cut into 1 inch cubes
Olive oil
1 tsp cumin seeds
1 tsp turmeric powder
1/2-1 tsp salt (or according to taste)

For the masala:
5 tbsp olive oil
1 tbsp ginger, grated
2 cloves garlic, grated
1 medium onion, finely chopped
1 tsp salt (or according to taste)
1 tsp paprika
1 tsp garam masala
1/2 tsp coriander powder
1 green chilli, finely chopped
handful of fresh coriander, chopped
1/2 tin plum tomatoes
1/2 cup peas (if frozen, thaw in water and strain)
Water
2 tbsp cream (optional)

How we do:

  • To make the koftas, you can follow along the video clip starting at 4.53 onwards. Peel the lotus root and grate. Transfer it onto on a clean tea towel and wrap it up. Squeeze out the excess water and place the grated lotus root into a mixing bowl.
  • Add the spices and coriander (written in the kofta ingredient list above) to the grated lotus root and gradually add the gram flour until it binds into a mixture. If you require more gram flour to bind, sprinkle in some more as you go along. Roll into balls and deep fry until light golden in colour and set aside.
  • If you want to add paneer to the dish, (this is optional), heat 1 tbsp olive oil in a non stick frying pan. Add the cumin seeds. Once they begin sizzle, add the paneer cubes. Now add the salt and turmeric powder. Lightly fry until paneer turns golden on both sides. Remove from heat.
  • To make the masala, In a food processer, add the onion, garlic, ginger and chilli. Now add the salt, paprika, turmeric powder, coriander powder, garam masala and fresh coriander. Blitz until a coarse paste has been formed. Now heat olive oil in a pan. Add cumin seeds and allow them to start sizzling. Now add the ground masala paste. Cook on medium heat until it turn, golden brown, stirring continuously. When you see the masala paste is nice and golden, add the plum tomatoes and mash well so it blends with the masala. Keep stirring and cook for 4-5 minutes. Once the oil begins to separate from the masala, add the koftas and peas to the masala. (If you have made paneer you can add it to the masala now too).
  • Boil some water in a kettle. Add 4 cups of water to the kofta masala. Mix well. Place a lid on the pan and let it simmer for 8-12 minutes, stirring constantly. Check the salt and adjust accordingly. Drizzle the cream in just before serving and you’re done.
  • Here’s the final result. Best served with basmati rice or hot chappatis. Enjoy!