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
Lentils cooked with onions, tomatoes, mustard seed and garlic


Water
2 Cups Red Lentils
1 Onion
cup chopped tinned tomatoes
Oil
2 cloves of garlic crushed
tspn crushed ginger
Coriander Leaves
Curry leaves
Salt
1 tspn mustard seeds
Mixed Spices (cumin Seeds and Whole Red Chilli)

 
  1. Wash then soak lentils for 4 hours.
  2. Boil lentils for 30 minutes or until soft.
  3. Add oil to pan and fry onion until golden.
  4. Add mustard seeds and fry for 3-4 minutes.
  5. Add garlic and ginger fry a further 1 minute.
  6. Add remaining mixed spices and fry a further 2 minutes.
  7. Add tomatoes and curry leaves.
  8. Add lentils and stir through. Season with salt if required.
  9. Bring to boil and serve garnished with coriander leaves.

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