Guiding us through the deeply fragrant world of Indian home cooking, Christine Manfield’s “Indian Cooking Class” has just hit the shelves.
It is no secret that mastering the incredible array of spices and techniques applied in the Indian kitchen can seem a daunting task. However, through this book, you’ll find easy-to-follow and approachable recipes that will see you making curry pastes and blending flavours with absolute confidence. Join Christine as she shares her knowledge, love, and deep respect for the vivacious and piquant dishes at the heart of India’s fascinating culinary heritage.
Exclusively for QBD Books, we are going to be sharing Christine’s recipe for “Spiced Chickpea Dal” – enjoy!
Chole bhatura is a Punjabi staple that makes use of humble pantry ingredients. Chole is a chickpea curry served with puffed bhatura bread, a dish that has been widely embraced in other regions of India. The dal preparation can vary across districts depending on its blend of spices and this version was my favourite breakfast during my travels through Sikkim staying in village houses.
Serves 8 1½ cups (250 g) dried chickpeas, soaked in cold water overnight, drained
¼ cup (60 ml) vegetable oil
3 small red onions, finely diced
2 tablespoons ginger garlic paste
2 small green chillies, minced
3 tomatoes, diced
2 teaspoons ground turmeric
1 teaspoon Kashmiri chilli powder
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon chaat masala
2 teaspoons sea salt flakes
150 g thick plain yoghurt
3 tablespoons chopped coriander leaves
1 tablespoon lemon juice
2 tablespoons fried shallot slices
Cook the chickpeas in large pot of boiling water for 45 minutes or until soft. Drain, reserving 50 ml of the cooking water. Place 1 cup chickpeas (leave the rest whole) and the reserved water in a food processor and blend to form a puree. Set aside.
Heat the oil in a frying pan over medium heat. Add the onion and cook for 4 minutes or until softened. Add the ginger garlic paste and green chilli and cook for 30 seconds or until coloured. Add the tomato and cook for 4 minutes or until softened. Mix the ground spices together in a small bowl and add to the onion and tomato mixture. Stir to combine and cook for 2 minutes or until fragrant. Add the whole chickpeas, chickpea puree and salt, stir to combine and cook for 2–3 minutes. Add the yoghurt and simmer gently for a further 5 minutes. Remove from heat and stir through the coriander leaves and lemon juice. Scatter with the fried shallots and serve.