4 cloves of garlic, chopped
½ tsp ground turmeric
the juice of 1 lime
1 tbsp tamarind pulp
a handful of fresh
curry leaves
sunflower oil
2 tbsp melted butter
for the carrot chutney
500g carrots, grated
450g golden granulated sugar
400ml malt vinegar
100g fresh grated ginger
1 tbsp mustard seeds
2 cloves of garlic, chopped
2 tbsp flaked almonds
for the crisp squash patties
500g butternut squash, grated
5 tbsp gram (chickpea) flour
2 mild red chillies, chopped
a handful of chopped coriander
1 tsp nigella seeds
oil for frying
Wash the dal in a sieve under the cold tap until the water becomes clearer. Bring one litre of water to the boil then add the dal, tomatoes, chillies, ginger, garlic, turmeric and a teaspoon of salt. Simmer for about 25 minutes, until the grains soften and break up. Whisk to make a smooth mash then add the lime and tamarind. Before serving, fry the curry leaves in a little oil over a medium heat so they do not burn. Remove them from the pan with a slotted spoon and scatter over the top of the dal. Dribble on the melted butter and eat with hot naan breads.
To make the carrot chutney, boil all the ingredients together, with salt to taste, until syrupy. Allow to cool. Serve.
To make the crisp squash patties, mix all the ingredients together and then heat some oil in a pan over a medium heat. Drop a tablespoonful of the mixture in the pan, flatten with a spoon and fry on each side until golden on the outside and soft on the inside.
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Source : http://telegraph.feedsportal.com/c/32726/f/564649/s/37a03e65/sc/26/l/0L0Stelegraph0O0Cjournalists0Crose0Eprince0C10A6581330CTamarind0Edal0Ewith0Ecarrot0Echutney0Eand0Ecrisp0Esquash0Epatties0Erecipe0Bhtml/story01.htm