Green Chili Dhal Recipe

This dhal (Tarka Dhal) is probably the most popular of lentil dishes and is found in most Indian and Pakistani restaurants. In India, the term 'dhal' refers to any of almost 60 varieties of dried pulses, including mungbeans, peas and all sorts of lentils, including red, yellow and brown. Adapt the recipe according to the contents of your store cupboard. Also, dried red chilies are available in many different sizes. If the ones you have are large, or if you want a less spicy flavor, reduce the quantity specified to 1-2.

Recipe: (Serves 4)

115 g/4 oz/0.5 cup masoor dhal (split red lentils)
50 g/2 oz/0.25 cup moong dhal (small split yellow lentils)
600 ml/1 pint/2.5 cups water
5 ml/1 teaspoon ginger pulp
5 ml/1 teaspoon garlic pulp
1.5 ml/0.25 teaspoon ground turmeric
2 fresh green chilies, chopped
7.5 ml/1.5 teaspoon salt

For the tarka:
30 ml/2 tablespoons oil
1 onion, sliced
1.5 ml/0.25 teaspoon mixed mustard and onion seeds
4 dried red chilies
1 tomato, sliced

To garnish:

15 ml/1 tablespoon chopped fresh coriander (cilantro)
1-2 fresh green chilies, seeded and sliced
15 ml/1 tablespoon chopped fresh mint

Method:

Pick over the lentils for any stones before washing them. Boil the lentils in the water with the ginger, garlic, turmeric and chopped green chilies for about 15-20 minutes, until soft.

Mash the lentil mixture down. The consistency of the mashed lentils should be similar to that of a creamy chicken soup. If the mixture looks too dry, just add some more water. Season with the salt.

To prepare the tarka, heat the oil and cook the onion with the mustard and onion seeds, dried red chilies and sliced tomato for 2 minutes. Pour the tarka over the dhal and garnish with fresh coriander, green chilies and mint. Serve.

Fiery Vegetables in Coconut Milk Recipe

Recipe: (Serves 4 - 6)

450 g/1 lb mixed vegetables, such as eggplant (aubergines), baby sweetcorn, carrots, green beans, asparagus and patty pan squash
8 fresh red chilies, seeded
2 lemon grass stalks, tender portions chopped
4 kaffir lime leaves, torn
30 ml/2 tablespoons vegetable oil
250 ml/8 fl oz/1 cup coconut milk
30 ml/2 tablespoons Thai fish sauce (nam pla)
Salt (optional)
15-20 fresh holy basil leaves, to garnish

Method:

Trim the vegetables, then, using a sharp knife, cut them into pieces. They should all be more or less the same shape and thickness. Set aside. Chop the fresh red chilies roughly and put them in a mortar. Add the lemon grass and kaffir lime leaves and grind to a paste. This can be done using a small blender, if you have one, or in the small bowl attachment of a food processor.

Heat the oil in a wok or large deep frying pan. Add the chili mixture and fry over a medium heat for 2-3 minutes, stirring continuously.

Stir in the coconut milk and bring to the boil. Add the vegetables and cook for about 5 minutes or until they are all crisp-tender. Season with the fish sauce, and salt if needed. Spoon on to heated plates, garnish with holy basil leaves, and serve.

Thai Fried Rice with Chilies Recipe

Ingredients: (Serves 4)

475 ml/16 fl oz/2 cups water

50 g/2 oz/0.5 cup coconut milk powder

350 g/12 oz Thai fragrant rice, rinsed and well drained

30 ml/2 tablespoons groundnut (peanut) oil

2 garlic cloves, chopped

1 small onion, finely chopped

2.5 cm/1 inch piece fresh root ginger, grated (shredded)

225 g/8 oz skinless, boneless chicken breast portions, cut into 1 cm/0.5 in dice

1 red bell pepper, seeded and sliced

1 fresh red chili, seeded and chopped

115 g/4 oz drained canned sweetcorn kernels

5 ml/1 teaspoon chili oil

5 ml/1 teaspoon curry powder

2 eggs, beaten

Salt

Spring onion (scallion) shreds, to garnish

Method:

Pour the water into a pan and whisk in the coconut milk powder. Add the rice and bring to the boil. Reduce the heat, cover and cook for 12 minutes or until the rice is tender and the liquid has been absorbed. Remove from the heat at once and spread the rice on a baking sheet and leave until cold.

Heat the oil in a wok, add the garlic, onion and ginger, and stir-fry over a medium heat for 2 minutes. Push the vegetables to the sides of the wok, add the chicken to the center and stir-fry for 2 minutes. Add the rice. Stir-fry over a high heat for 3 minutes.

Stir in the sliced red pepper, chili, sweetcorn, chili oil and curry powder, with salt to taste. Toss over the heat for 1 minute. Stir in the beaten eggs and cook for 1 minute more. Everything should be piping hot before serving. Transfer to a heated serving dish, garnish with spring onion shreds and serve.