One of my favourite lentil curries often made at my in-laws, I have just reduced the use of oil to the bare minimum 😊 Enjoy with naan, boiled rice or fragrant zeera (cumin) rice for a wholesome, healthy and heart-warming dish on a cold winter’s day.
Prep time: 5 mins
Cooking time: 45 mins
1 cup whole red lentils
3 cups water + plus a more during cooking
1 medium tomato, chopped
1 medium onion, chopped
1-2 green chilliest ( optional)
2 tbsp oil
1tsp cumin seeds
1 tbsp ginger paste
1 tbsp garlic paste, or 2 cloves finely minced
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp ground cumin
1/2 tsp chilli powder (optional)
1 tsp salt or to taste
Handful fresh coriander leaves, chopped
Fresh ginger slivers and lemons wedges (optional garnish)
How to prepare
Rinse the lentils and pressure cook until tender (about 20 minutes).
Heat the oil gently in a saucepan and add the cumin. Wait till they change colour.
Add the onions and green chilli; cook until the onions have softened.
Add the garlic and cook off for 30 seconds.
Stir in the tomato with the salt, cover and cook until softened completely.
Add the dry spices and sauté for 1-2 minutes.
Add a little water and continue cooking to create a semi-dry mixture – ‘bhuna’.
Add the cooked lentils to the pan and mix well.
Add 1/4 – 1/2 cup hot water, stir again and bring to boil.
Simmer the dal until the desired consistently is achieved – add more water if you preferred a runnier curry.
Stir in the coriander leaves and remove from the heat.
Top with the ginger slivers and lemon wedges, if using.
Aloo (ka) Bharta (spicy mashed potato) is a timeless comfort food which can be enjoyed equally with rice or rotis. As a Bengali, my staple meal growing up consisted of boiled rice and my mum often prepared this bharta in traditional Bengali style, either using mustard oil as a base or ghee; the latter treating one’s sensory palette to the ultimate taste experience which I dare not replicate for obvious health reasons!
Aloo Bharta, a dish of Bihari origin, has many variations. My recipe is based on a Pakistani version which I have adapted from my mother-in-law and is very different to the Bengali method of preparation and personally, best enjoyed with handmade rotis 😀
Feel free to replace the tomato purée with fresh tomatoes. I only used the purée as I was out of tomatoes 😱
750 g potatoes, boiled and mashed with a tsp salt
3-4 tbsp oil
1 tbsp cumin seeds
11/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp salt
1 tsp tomato purée
4 spring onions, chopped
Green and red chillies, chopped
How to cook
1. Heat the oil gently and add the cumin seeds. Allow seeds to sizzle.
2. Add the onions and chillies. Cover and cook until softened.
3. Stir in the spices and cook for 1 minute over a medium flame.
4. Add the tomato purée and mix well. Cook until the oil separates from spices. Stir in the salt.
5. Turn down the heat and add the mashed potato. Mix well until the spices is evenly distributed throughout the potato.
6. Stir in the chopped coriander and transfer to a serving dish.