T
wo Indian-inspired recipes await you this week. First up is my easy biryani recipe bursting with flavor from spiced mushrooms and tomatoes, layered with rice and lots of butter. It’s a satisfying meal on its own, especially when served with yoghurt. But, if you’re feeling indulgent, pair it with the irresistible lemon dal, crispy chickpeas, and pitta chips. The secret ingredient here is chaat masala, which you can find in the spice aisle at larger supermarkets or Asian grocers. Its unique flavor, derived from dried mango powder, adds a delightful twist to everything, from potato salad to fresh fruit.
Crisp Masala Chickpeas, Lemon Dal, and Pitta Chips (pictured top)
Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4
300g of red lentils, rinsed and drained
½ tsp of turmeric
1 x 400g tin of chickpeas, drained and rinsed
2 tsp of chaat masala
Sea salt flakes
2 tbsp of neutral or olive oil
4 wholemeal pitta, cut into chip-sized wedges
15g of salted butter
Zest and juice of 2 lemons
2 tsp of cumin seeds
1 handful of coriander leaves, for garnish
In a large saucepan, combine the lentils and 1.2 liters of boiling water. Add turmeric and bring to a boil. Cover and simmer for 20-30 minutes until the lentils are tender. Whisk the dal until smooth. Note that it may thicken as it sits, so you may need to add more boiling water later.
Meanwhile, preheat the oven to 200C (180C fan)/390F/gas 6. In a baking tray, mix the chickpeas, chaat masala, half a teaspoon of sea salt, and a tablespoon of oil. Roast in the oven for 20-25 minutes until crisp.
Place the pitta wedges, remaining tablespoon of oil, and half a teaspoon of salt on another baking tray. Bake for 15-18 minutes until crispy (keep an eye on them to avoid burning).
In a small frying pan, heat the butter until foaming. Add the lemon zest and cumin seeds, and sizzle on medium heat for 30 seconds. Transfer the mixture to the lentil pan, stir in the lemon juice and a teaspoon of sea salt. Adjust the seasoning as needed.
Divide the dal into four bowls, top with the crisp chickpeas, garnish with coriander, and serve with the pitta chips on the side.
Tomato and Mushroom Biryani
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