On Sunday I attended a cooking class at the new Indian curry house in Kyneton , Vic...... Dhaba.. I also have recently bought the TMX Indian cooking book. So tonight we are having visitors for an Indian meal!!!! Very brave visitors. The following recipes are adaptions from these sources as well as Charmaine Solomon's Chapatis. DH does not like very hot food so these are all a bit on the light side with the chilli.
250g lentils of own choice, (can look like soup mix ) rinsed well and soaked over night.
3cm. of fresh ginger
2 bay leaves
i cinnamon stick or 1 teaspoon of ground cinnamon
1 large onion, cut in 1/4
2 cloves of garlic
2 teasp. tumeric
1 teasp. ground cumin
1/2 teasp. garum marsala
1/2 teasp. chilli flakes
1 1/2 teasp. salt
1 Tablespoon of chopped coriander leaves for garnish
2 tomatoes, chopped
Drop onion, garlic, and ginger on to blades into bowl of TMX,speed 7. Scrape down sides.
Add 2 Tablespoon oil,6mins,100, speed 2. Scrape down.
Add spices, 5 mins,90, speed 2, cap in.
Add Tomatoes,2 mins 90, speed 1 REVERSE.
Cap out, add lentils and 500g of water.
Cook for 90 mins,90, reverse soft speed. Remove any foam.
Zap speed 7, 15 to 20 seconds. or more depending on the texture required.