Maharajah's Choice
Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Accompaniments
Serves


1 cup Maharajah's Red Lentils
3 cups hot water
1 teaspoon Seven Seas ginger garlic paste
1 teaspoon Maharajah's turmeric
teaspoon Maharajah's yellow or black mustard seeds
teaspoon Maharajah's cumin seeds
1 Onions sliced finely
1 tablespoon oil
1 tablespoon oil
Salt to taste

 
  1. Heat 1 tablespoon oil in a saucepan and fry ginger and garlic paste for approx. 2 minutes making sure not to brown the paste. Add hot water
  2. Wash red lentils and put into water. Add salt and teaspoon of turmeric. Bring to boil then lower heat and cook for 10 to 15 minutes stirring once or twice (See Cooking Notes)
  3. Heat oil in another saucepan and fry onion till light brown. Add mustard seed and cumin seeds and fry till mustard seeds start popping. Seeds are ready when mustard seeds start popping (take off heat immediately) (See Cooking Notes)
  4. Add onions and fried seed mixture to lentils stir through
  5. Delicious served with plain boiled Basmati rice

Cooking Notes
Cooking time for lentils will depend on size of red lentils and other variants. Lentils should not be a paste or mushy. There will be some mushy bits, but most of the lentils should remain whole and soft
If you are not confident of this step then put a tiny bit of oil in a small saucepan and fry seeds separately on high heat, with lid on (glass lid is ideal)

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