Ultimate family thali

Banita Ludhors Indian feast includes red lentil daal, buttery chapattis, spicy apple pickle and chicken curry
Ultimate family thali
  • Rating:
  • Serves: 3
  • Cook Time: 20 minutes
  • Prep Time:
  • Effort: easy

Ingredients

For the chicken curry

  • 4 tbsp olive oil
  • 2 tsp cumin seeds
  • 3 onions
  • 1 inch piece root ginger
  • 4 green chillies
  • 400 g canned chopped tomatoes
  • 2 tsp turmeric
  • 1 tsp garam masala
  • 4 green chillies
  • 400 g canned chopped tomatoes
  • 2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 2 tsp salt
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 300 g chicken, mini fillets
  • 1 tbsp fresh coriander, chopped

For the yogurt

  • Bhoondi - made from fried gram flour
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 150 g plain flour
  • 1/2 cucumber

For the rice

  • 300 g basmati rice
  • 1.2 litres water

For the chapattis

  • 130 g chapatti flour
  • 120 ml warm water
  • 25 g melted butter

For the apple pickle

  • 2 cooking apples
  • 2 tsp turmeric
  • 2 green chillies
  • 2 cloves garlic
  • 2-3 tsp wholegrain mustard

For the chickpeas

  • 2-3 tbsp olive oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 5 cm piece root ginger
  • 1 green chilli
  • 1 tsp cumin seeds
  • 400 g canned chopped tomatoes
  • 1 tbsp tomato puree
  • 1 tsp garam masala
  • 1 x 400 g can chickpeas, drained and rinsed
  • 1 large potato
  • 1 tbsp pomegranate powder
  • small bunch coriander, finely chopped
  • 1/2 red onion, for garnish

For the daal

  • 190 g red lentils
  • 600 ml water
  • 2-3 tsp turmeric
  • 2-3 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 onion
  • 3 cloves garlic, crushed
  • 1 tsp tomato puree
  • 400 g canned chopped tomatoes
  • 2 tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2-3 tbsp coriander, finely chopped

For the salad

  • 1/2 cucumber
  • 1 tomato
  • 1/2 red onion
  • 1/2 lettuce

Method

1. For the Chicken Curry: heat the oil in a pan and then add the cumin seeds.

2. Blend the onions, garlic, ginger and chillies in a food processor and add to the oil. Fry until golden brown.

3. Add about 1/3 of the can of chopped tomatoes and mash to make a rough paste.

4. Add the turmeric, garam masala, chilli powder, salt, ground coriander and ground cumin. Stir well to get a thick paste.

5. Add the chicken and cook for a few minutes. Then add water and simmer for 15-20 minutes.

6. Add the coriander just before serving.

7. For the rice: wash the rice. Mix 1-2 teaspoons of salt into the water, add the rice and then boil for 10-15 minutes. Drain once cooked.

8. For the yogurt: put the bhoondi in boiling hot water and leave to soak for a couple of minutes.

9. Whilst soaking mix the spices into the yoghurt.

10. Grate the cucumber, drain any juices out and add to the yoghurt.

11. Drain the bhoondi, blotting away excess water and add to the yoghurt mixture.

12. For the chapattis: mix the chapatti flour with water to make a dough. Roll into small balls and then flatten to form small circles.

13. Cook for 1-2 minutes on a tawa or heavy frying pan, turning frequently. Spread a little melted butter on top of the chapattis.

14. For the apple pickle: peel and grate the cooking apples. Stir in the turmeric, finely sliced garlic, chillies and wholegrain mustard. Stir together and add a little salt to taste.

15. For the Chickpeas: heat a deep saucepan and add the oil followed by the onions, garlic, ginger, green chilli and cumin seeds.

16. Fry the mixture until the onions are caramelised. Add the chopped tomatoes, tomato puree and garam masala. Cook the sauce until it begins to thicken.

17. Add 60ml of water and stir. Tip in the chickpeas and mash a few of them while cooking. Add the diced potato then cover and simmer for five minutes. Add the pomegranate powder and cook for another minute.

18. Garnish with coriander and red onion.

19. For the daal: add the lentils to 600ml water with 2-3 teaspoons of salt and the turmeric. Bring to the boil and cook according to the packet instructions.

20. Whilst the lentils are simmering, heat a little oil in a separate pan and then add the cumin seeds, chopped onion and garlic. Fry for several minutes. Once they have started to brown, add the tomato puree and chopped tomatoes.

21. Mash to a paste and then add the garam masala, ground coriander, and cumin.

22. Once the lentils are cooked drain any excess water. Add the tomato mixture to the lentils and stir through adding some finely chopped coriander.

23. For the salad: Wash and finely dice the cucumber, tomato and red onion. Shred the lettuce then mix all the salad ingredients together. Serve alongside the daal, chapattis, apple pickle and chicken curry.

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