Date Archives February 2017

Chana Dahl and Flatbread

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Chana Dahl and Flatbread

W

e all know our favourite comfort foods on a cold, challenging day or just after a bit of a tough one be it winter or summer. They usually consist of English favourites like bangers and mash or a hearty pie. Mine vary throughout the seasons but usually consist of a creamy coconut rice topped with Asian salmon (recipe here) or a big bowl of fish soup. But dahl is another comfort food altogether and one that so effortlessly lives up to the job.

There are many types of dahl, made from varying pulses. Having sampled ‘Dishmoon‘s’ infamous black dahl I’ve been on a quest to make a rival recipe! I religiously order it with every visit to Dishoom. I even have a colleague who orders a portion with the bill so he gets a bowl ‘to go’. Its that good! However, I’ll be confidently honest here and admit that my attempt at a black dahl (recipe here) ticked the box for me in terms of flavour and decadence.

However, this variation is suitably named as ‘Speedy dahl’. The flavour is there but you don’t get the depth that you get from a slow cooked and infused recipe with commitment of time and love. So, after a long run around London last Sunday afternoon, a cold bitter chill in the air and a deserving appetite I set my pan on the hob to master a new recipe. Serve in bowlfuls with roti, naan, chapatis or flatbread alone or refined here with a piece of elegantly friend sea bass, it’ll offer the comfort you need. Its a hug in a bowl…..

Serves 4

  • 3 tsp cumin and coriander seeds
  • 1 tsp yellow mustard seeds
  • 3 tsp garam masala
  • 1 tsp ground turmeric
  • 2 tbsp coconut oil 
  • 1 onion, finely chopped
  • Knob ginger (about 35g), finely pounded with a pestle & mortar/grated
  • 1 large garlic clove, finely pounded with a pestle & mortar/grated
  • 1/2 can chopped tomatoes
  • 600ml coconut milk
  • 250g yellow split peas (rinsed well)
  • 3-4 small green chillies, finely chopped
  • 4 fresh curry leaves
  • 1-2 limes
  • Coriander, roughly chopped
  1. To start, drain the split peas well in 4-5 changes of water then allow them to sit in a bowl of water while you start the dahl.
  2. Dry fry the cumin, coriander and mustard seeds in a hot frying pan until fragrant. Next pound in a pestle and mortar.
  3. Add the turmeric, garam masala and set aside
  4. Heat the coconut oil in a hot frying pan and sweat the onion of ragout 10 minutes until soft and beginning to carmalise.
  5. Next add the ginger, garlic and chopped chillies and cook for a few more minutes.
  6. Add the dry spices (and a touch more coconut oil if needed) and stir all to combine, frying the spiced onions for 2-3 minutes more.
  7. Add the tomatoes, coconut milk and the curry leaves. Drain the split peas and add these too.
  8. Bring to the simmer and then allow to bubble slowly and gently for about 1 – 1.1/2 hours (alternatively pop in a low 150°C oven with a lid on) until the split peas become tender and begin to break down. Keep an eye on it while it simmers so it doesn’t catch on the bottom. Add a touch of water if its drying out.
  9. After this time and the lentils are soft, remove from the heat. Use a potato masher to gently ‘mush’ the lentils into a paste. This is just to make it thicker, you don’t need to aim for a smooth dahl.
  10. Taste and season well and add the juice of at least 1 lime or more if required. It should lift the taste of the whole dahl.
  11. Scatter with the coriander and the dahl is ready to serve!

I served mine with fennel seed flatbreads (recipe here). Amend the spice/seeds as needed.

Lahmacun Meatballs

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Lahmacun Meatballs

L

ahmacun is like a Turkish meat pizza which I’ve sampled in my many escapades to my favourite middle eastern restaurants and holiday destinations. Pizza you say? In a very loose sense. A thin dough topped with a layer of spiced minced meat and a scattering of tasty salad. However, I’ve been experimenting with textures and I decided to turn mine into meatballs – maintaining the spices and flavours of a traditional Lahmacun serving them on a warm pillowy nigella seed flecked flatbread and topped with a fresh crunchy raw salad.

This would make an excellent dinner party starter in a mini version or a light meal or lunch.

Serves 4 (Makes approx. 16 meatballs)

Meatballs

  • 500g minced beef
  • 1 small onion, diced finely
  • 1 small red chilli, diced
  • 1tsp (heaped) ground cumin, coriander, cinnamon, smoked paprika
  • 50g toasted pine nuts (dry fry in a hot pan until beginning to turn golden and release a nutty aroma!)
  • Handful flat leaf parsley, chopped

Nigella Seed Flatbreads

  • 250g self raising flour
  • 150ml warm water
  • 1 1/2tbsp nigella seeds
  • Salt and pepper

Salad

  • 1 bag radishes, thinly sliced
  • 1 small cucumber, cubed into 1cm dice
  • 1 small red onion, halved and thinly sliced into half moons
  • Small bunch flat leaf parsley, chopped
  • 2 little gem lettuces, chopped (optional)
  • 1/2 lemon
  • Tahini

You’ll need 3 large bowl, one for each component to get yourself started. A large frying pan and preheat the oven to 180°C.

  1. Start by making the meatballs. Mix all the ingredients in your first large bowl and combine with your hands, squeezing the mixture together to ensure all the flavours are dispersed. Don’t overwork or pound the meat however. Season well. Taking golf ball sized chunks, roll into meatballs and place on a plate. Continue until you’ve used up all the meat and you have around 16 meatballs. Cover the plate and chill in the fridge until needed.
  2. Next, make the flatbread dough. Combine the flours, salt and pepper and seeds in your second bowl. Pour in the water and mix with a fork. As it comes together, get your hands in and combine into a dough. It shouldn’t be dry but nor should it be sticky. Depending on the texture, add a tough more water/flour to enable you to roll into a smooth ball. Knead for 2-3 minutes on a clean floured worktop. Set aside in a floured bowl and cover with cling film and leave to rest for  about 20 minutes or so.
  3. Assemble the salad. Combine all ingredients in your final bowl except the tahini and lemon. Season and then set aside until ready to serve.
  4. Begin the cooking – remove the meatballs from the fridge! Heat a splash of vegetable or light olive oil in a frying pan over a high heat and fry the meatballs on all sides until they are golden and a nice crust has formed on the outside. Line a baking tray with foil and add the meatballs (the rest of the cooking can be done in the oven). Scrunch up the foil around them to keep them sealed ask they cook and stay moist. Place int he oven for 15 minutes.
  5. Meanwhile, fry your flatbreads. Heat a dry frying pan over a high heat (you will likely need your extractor fan on here)  Take your dough, divide into 4 balls. On a floured surface, use a rolling pin to roll out into a small saucer size about the thickness of a 10p piece. When the pan is hot, add one flatbread at a time and fry on both sides, turning when beginning to brown and char in places. The dough will ideally bubble up and create air pockets but it doesn’t matter if not.
  6. As you fry and complete each one, wrap them in a pile in a clean tea towel to keep them warm and soft until needed.
  7. Once the flatbreads are toasted and the meatballs are ready, remove them from the oven.
  8. Dress the salad with the lemon juice and toss to combine.
  9. To serve, top each flatbread with 3-4 meatballs. Add a large handful or salad over the top and drizzle with the tahini if you like.

(A lime and mint yoghurt would also go down well here instead of tahini if wanted)

Enjoy!