Chana dal with courgettes

 

Serves: 2

 

Ingredients

 

1/2 cup chana dal

1 cup water

1/8 tsp ground turmeric

1 medium courgette, cut into half moons

1/4 tsp salt

1 tbsp oil

1/4 tsp cumin seeds

pinch asafoetida (omit if GF)

1/2 tsp garlic paste

1/2 tsp ginger paste

1 green chilli, minced

1 small onion, finely chopped

1 medium tomato, chopped

Method:

• Put the chana dal in the pressure cooker, together with the water and turmeric, bring up to pressure and cook for 10 minutes. Reduce pressure naturally.
• Once you can take the lid off, add the courgette and salt. If the dal is very dry, add a couple of tablespoons of water.
• Put the cooker over a low flame and gently simmer the dal and courgette until the latter starts to soften. Keep an eye on it so that it doesn’t overcook – you still want a bit of texture in it. Add more water, if you think it needs it, but usually the courgette lets out a lot of moisture.
• Now make the tempering. Put a small frying pan over a medium heat and add a glug of oil, or a scoop of coconut oil.
• When the oil is hot, add the cumin seeds and let them sizzle for a few seconds. (If you’re not sure the oil is sufficiently hot, just put a few in the pan first.)
• Now add the asafoetida and the onion - don’t let the asafoetida burn.
• Cook for about a minute and then add the ginger, garlic and green chilli. Cook until the onion becomes translucent.
• Now add the chopped tomato and cook for a further couple of minutes.
• By now the courgette should have softened. Check the texture, taste to see there is sufficient salt and then pour in the tempering.
• Mix it in and cook of a further 5 minutes.

Traditionally, this curry is served with roti or naan, but you can serve it with rice if you’d rather.

Notes:

• If you can’t get chana dal, then yellow split peas will work fine. They may cook a little more quickly, so it’s probably worth letting the pressure off after 5 minutes and checking them.
• Use 1 clove garlic, finely chopped instead of the paste
• Use 1/2 tsp ginger, grated instead of paste.
• Use a few cherry tomatoes, halved, instead of the chopped tomato.

 

Carrot chutney

Blender Alert

This is another Indian chutney, that most of us would not recognise as such, and while it may sound unpromising, it’s very good. Like the peanut chutney, it also makes a very useful spread or dip, particularly with lentil flatbreads. The tempering adds a bit more spice and an interesting appearance. If you’re serving it with bread, or crackers, along with other ‛charcuterie’, you might prefer it without. It will still be both an unusual and pleasant addition.

Makes a good cupful

1 tbsp (coconut) oil (divided) 

2 tsp chana dal OR roasted peanuts

1 tsp urad dal OR sesame seeds

2 dried red chillies (adjust to taste)

1/2 garlic paste

1/2 tsp ginger paste

1 green chilli (adjust to taste)

1/2 tsp cumin seeds

1 cup carrots (chopped, 200 grams)

1/2 tsp salt

1/8 tsp turmeric

1 to 2 tsp lemon juice OR tamarind paste

Optional Tempering

1 tsp (coconut) oil

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/4 tsp chilli flakes

1/4 tsp garlic paste

1 pinch hing (asafoetida)

Method

• Pour 1 teaspoon oil to a hot pan. Add chana dal, urad dal and red chillies to the hot oil and fry until the dal turns light golden.
• Add garlic, ginger and green chillies. Fry until the dal turns deep golden to light brown. Add cumin seeds, stir and remove all of the fried ingredients to a plate.
• To the same pan, pour 2 teaspoons oil. Add carrots, salt and turmeric. Stir fry on a medium high heat for 3 to 4 minutes until fragrant. Covered and cook for 2 to 3 minutes or until tender. Turn off the heat and cool.
• Add the cooled dal, ginger, garlic, chillies and cumin to a blender and make a slightly coarse powder.
• Add the cooked carrots and tamarind paste/lemon juice. Pour in 1/4 cup water. Blend to a smooth or coarse chutney to suit your liking, scraping the sides as you go.
• Taste and add more salt if you think it needs it.
• Adjust the consistency to suit with more water, if you want to.

To temper (optional)

• Heat oil in a pan. Add the mustard seeds, cumin seeds, chilli flakes and garlic paste. Fry until the cumin seeds have changed colour and the spices smell fragrant. Add hing and turn off.
• Pour the tempering over the carrot chutney.

Notes:

• Leave out the hing for GF.
• Chana dal and urad dal are added for flavour and taste. However, for a change, you can use roasted, skinned peanuts and white sesame seeds. Both work well but the chutney tastes different. Most of us have salted peanuts on board and these can be used, but in that case, add the salt after you’ve blended the chutney so as not to over-salt it.
• You could make this without a blender, if you used peanuts and sesame seeds and either chopped the peanuts, or ground both in a Mouli. The other ingredients would need to be cooked until they were very soft and you might want to use a little cayenne pepper and ground cumin instead of the whole spices. This would end up a little more chunky, but none the worse for that.
• Use young juicy carrots and not old, tough ones. If they need peeling, rather than scrubbing, they won’t go well in this chutney. 
• Ginger and garlic: I love both, but you can skip one of them if you prefer. The chutney is quite delicately flavoured, so follow the recipe and don’t use too much.
• Chillies: Dried chillies add pungent flavours and heat while the fresh green chillies add heat. You can use one or the other, if you prefer. I use green chillies in brine due to the insane expense of fresh ones (in New Zealand).

Lentil flatbread

Blender Alert

These are a lazy way of making dosas, which require a particular type of split lentil (urad dal) and fermenting overnight, in a warm place, which often isn’t practical when voyaging. Unfortunately, they do need a blender. In due course, I’ll have a recipe for chickpea flour flatbreads that don’t need one. I have tried making these by grinding the lentils to make flour, but they weren't as successful as using the soaked lentils in this recipe.

These ‛flatbreads’ are halfway between a roti and a thick pancake, but are great hot or cold and excellent to serve with any sort of spread, pâté or dip, including some of the chutneys you will find on this blog. This recipe has minimal seasoning, so as not to compete with whatever you are serving them with, but fenugreek seeds are often used in traditional recipes, so I have included them.

I find the 150 mm/6 inch frying pan I use for tempering spices is perfect for cooking these flatbreads. Any pan that you trust for pancakes will be correct for these.

Makes 8 flatbreads

Ingredients

 

1/2 cup moong dal OR split red lentil

1 cup water

1/2 tsp salt

1/2 tsp fenugreek seeds

 1/2 tsp baking powder

oil

 

Method:

• Put the dal into the blender jug and add the water, fenugreek and salt.
• Add baking powder if you want a fluffier flatbread.
• Leave to soak for at least an hour. (Use hot water to speed things up, if necessary).
• Once the dal is well-soaked, blend everything into a smooth, thick batter. If it’s still a bit gritty, leave for another quarter of an hour and then blend again.
• Heat the pan and when you think it’s hot enough, dribble a drop of batter into it. It should instantly start to set.
• If you think it may need it, add a tiny amount of oil to your pan and swirl it around. Now add 2 tbsp batter, tipping the pan so that it covers the base, or spreads itself into a 150 mm/6 inch disc.
• Cook until the surface looks dry and then flip the flatbread or turn it using a spatula. Cook for another half minute or so and move to a plate.
• Add a little more oil if necessary and then continue cooking all the batter until it’s used up.

Notes:

• The flatbreads can be kept warm in a low oven, if you have one, or between two warmed plates.
• These flatbreads are equally good warm or cold. To reheat them, stack them in your frying pan and cover with a lid. Put them over a low heat. After a few minutes, turn the stack over. The heat should spread through all of them.

Variations:

• Add coriander, cumin, nigella, chilli, or any other spice that takes your fancy to add more flavour.
• Omit the fenugreek and use herbs such as oregano or rosemary, and use instead of bread or rolls.
• Add a generous amount of garlic to the batter, and drizzle the warm flatbread with a well-flavoured olive oil before serving.

Split pea soup

Split peas are more a cool climate food because for some reason, they don’t keep well in the tropics: after being on board for about a year, they completely refuse to soften, even with pre-soaking and cooked in a pressure cooker. Chana or toor dal might keep better, but I’ve never tried.   However, they would work well in this recipe, which, while pretty much the same as lentil soup, tastes completely different and makes a pleasant change when you’re eating a lot of soup.

Use 1/3 seawater to 2/3 fresh, if the sea is clean, and leave out the salt.

 

Serves 4 to 6 as a starter, 2 for a main course 

 

Ingredients

 

1 tbsp olive oil OR butter

1 onion

1 cup split peas

4 cups water

2 tbsp lemon juice

salt and pepper

Method:

• Heat the oil in a large saucepan or pressure cooker. Chop the onion and cook it for about 5 minutes until it has started to brown.
• Stir in the split peas. Add the water and bring to the boil. If you’re using the pressure cooker, cook for 5 minutes; if cooking conventionally, simmer for about 20 minutes.
• Reduce pressure naturally. Using a potato masher, or stick blender, purée the soup. Add the lemon juice and season with salt and plenty of black pepper. Serve very hot, with warm bread and butter.

Variations:

• Dal Soup is a warming alternative. Chop 1 garlic clove and some fresh ginger and fry it with the onion. Stir in 1/2 tsp turmeric, 1 tsp coriander and 1 tsp cumin. Add 1/4-1/2 tsp chilli, if you want a soup with a bit of zing. Cook as above. Add 2 tbsp lemon juice just before serving with bread or chapatis.