satsumagirl (satsumagirl) wrote in vegancooking,

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Spiced Beetroot, tarka dhal and made up curry.

Here is what we had for dinner last night. I guess this new digital camera has given me a new incentive to put pictures online:)
Spiced Beetroot
This recipe was in 30 Minute Indian by Sunil Vijayakar. Arthur (my other half) is addicted to beetroot, but it gets a bit boring to just use them in salads, or pickle them. We cook this quite a lot as a side dish to curry, and the purple colour is goes is quite mad. Arthur cooked it last night, and here is the recipe he used:
1 tablespoon veg oil
2 garlic cloves, finely chopped
1 teaspoon freshly grated ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds, roughly crushed
1/2 teaspoon dried red chilli flakes (we used fresh chilli)
625g/ 1 1/4 lb freshly cooked and peeled beetroot, cut into wedges (don't use those preserved in vinegar, it will taste horrible. We bought some raw from our local supermarket and cooked it. Boil fresh beets for about 3/4 hr- 1hr depending on size.)
150ml/ 1/4pint coconut milk
1/4 tsp ground cardomen seeds
grated juice and rind of 1 lime
handful fresh chopped coriander (again we used dried).
salt and pepper to season.

Heat oil in large pan, and add garlic, ginger, cumin, coriander seeds and chilli. Stirfry for 1-2 minutes then add beetroot. Fry, stirring gently for 1 min. Add coconut milk, ground cardomen, lime rind and juice and cook over a medium heat for 2-3 minutes.
Stir in chopped coriander, season with salt and pepper and serve hot, warm or at room temp.

Next Up, Tarka Dhal.
Arthur made this too. It is nice with chappattis and plain soy yogurt.
Tarka Dahl
Again, this recipe comes from Sunil's book.
250g/ 8oz red lentils
1 litre/ 1 3/4 pint hot water
200g/ 7oz tinned tomatoes, chopped.
2 fresh green chillies, deseeded and chopped (optional)
1/4 teaspoon tumeric
2 teaspoons fresh grated ginger
4 tablespoons fresh coriander (much nicer than dried, but we used dried as that is all we have).
salt and pepper
For the tarka
1 tablespoon sunflower oil
2 teaspoons black mustard seeds
1 teaspoon cumin seeds
2 garlic cloves, thinly sliced
1 dried red chilli.

Soak lentils in enough boiling water to cover for 10 min. Drain and put in a large saucepan with hot water. Bring to the boil on a high heat, spooning off any scum that comes to the surface. Reduce heat and cook for 20 min until tender. (You might need for hot water at this point.)
Drain lentils and puree in processor or with a hand held whisk. Return puree to rinsed pan with tomatoes, chillis, tumeric, ginger and coriander. Season with salt and pepper and return to heat simmering gently.
Meanwhile, heat oil in a frying pan, and when hot add tarka ingrediants. Stirfry for 1-2 min.
Take off heat and serve with oil poured over dhal.

The tofu curry was simply the left over coconut, curry and lentil soup that I made the other day mixed in over some fried onion, garlic, peppers carrot and tofu. Simple.

Tofu Curry
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