Super easy to rustle up, yet full of flavour, these four plant-based dishes will have your guests wondering when you found the time to learn the tricks of an Indian super chef.
Chef Shivang from the Oberoi Vanyavilas Wildlife resort suggests starting your plant-based with a Maharashtrian thetcha (chilli and coriander chutney) as an appetising dip, followed by a quick yet tasty Jeera Aloo (cumin potatoes) and Lehsuni Palak (garlic and spinach side dish). If you’ve got room for the main it’s the hearty yet healthy, popular plant-based Indian lentil dish, dal tadka. Or you could just plonk them all down together with some good old naan, a bottle of brew and enjoy!
*As these are plant-based recipes, you can substitute the only animal products mentioned – ghee, butter and cream – with any vegan alternatives: vegetable and coconut ghee are both widely available in the UAE, although for obvious reasons coconut may alter the taste.
|Moong Dal (Polished)||100||Grams|
Wash the dal at least three times to clean them then soak in water for 1 hour.
In a deep pan, add the water, half the turmeric and the dal and bring to the boil.
Reduce the heat and simmer for about 45 minutes until the dal is cooked.
In the meantime, heat the oil in a frying pan, and once hot, add the cumin and let it crackle.
Next, add the chopped garlic and sauté until brown and add the chopped onion, sautéing until they begin to brown.
Add the powdered spices and mix. Next, add the chopped tomatoes and cook until they become soft. Then add the boiled dal and mix together.
Season with salt and finish with ghee, chopped coriander and lemon juice.
Jeera Aloo – Cumin Potatoes
|Clarified Butter (Ghee)||40||Grams|
Chopped Coriander Leaves
Method – Serves 2
In a pan, heat the ghee. Once hot, add the cumin and asafoetida and let it crackle.
Now, add the chopped onions and turmeric powder and cook for 5 seconds.
Add the diced and halved boiled potatoes and mix well. Cook for about 3-4 minutes.
Finish with salt, lemon juice and chopped coriander.
|Degi chilli powder||2||Grams|
In a pan, heat the oil. Add the cumin and let it crackle.
Next add the chopped garlic and sauté until brown. Add the chopped onion and sauté until it starts to brown. Then, add the powdered spices and mix.
Now add the chopped tomatoes and cook until they become soft, Add the spinach puree and simmer it for about 3 minutes.
Finish with salt, butter and cream.
Roughly chop the green chillies and coriander leaves and broil them in some oil.
Grind everything together in a mortar pestle with some salt until it is a chunky mixture (the salt will help to breakdown the ingredients).
Serve it as an accompaniment with any crisps or Indian breads.