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Dal panchmel (lentils) and Aloo Jeera (potatoes)

1. Dal Panchmel

Serve 2 people

TSP-Teaspoon

TBSP-Tablespoon

1cup-250ml

INGREDIENTS

1 cup of mixed split lentils (chana dal, Moong dal, udat dal, masoor dal, black gram split)

2 tbsp ghee/butter

1 dry leaf

1 tsp cumin seeds

1/2 onions, finely chopped

1 tbsp ginger, minced

1 tbsp garlic, minced

1 cup of fresh tomato puree

1/2 tsp turmeric powder

salt to taste

dash of water, if required

OPTIONAL INGREDIENTS

1/4 tsp of asafoetida, if available

1 black cardamom pod

1 green chilli /serrano pepper, finely chopped (adjust the spice as required)

1/2 tsp cayenne pepper powder (optional: adjust the spice as required)

2 tbsp fresh coriander leaves, finely chopped

WHAT TO DO BEFORE THE CLASS BEGINS

1. Mix all lentils, wash & soak it for 30 mins then boil it on medium-high heat for 20-25 minutes in 4 cups of water (until it turns soft)

2. Keep cumin seeds & asafoetida together

3. Prepare onions, ginger & garlic & slit fresh green chilli

4. Keep all the other ingredients ready as per above list

KITCHEN EQUIPMENTS/TOOLS

1 x deep frying pan/wok with a lid

1 x stirring spoon

NOTES, EXPERT TIPS & FAQ’S

Cooking pot: a deep frying pan or wok with a lid. It should be minimum of 3 inches deep

Neutral oil: any one of below oil can be used for this recipe (peanut, sunflower, canola, vegetable)

Ghee is is recommended, if available

Lentils: all the lentils should be split ones

Asafoetida: it is also known as Hing and can be found in any Indian grocery store

Green chilli: index finger size with seeds or without seeds (Adjust the spice as required)

Cayenne pepper powder: i recommend using less cayenne pepper if prefer mild and there are a lot of other seasonings in this recipe

Fresh Coriander leaves/Cilantro: handful of freshly chopped coriander leaves and more leaves can be used for garnishing

2. Jeera Aloo

Serving 2 people

TSP-Teaspoon

TBSP-Tablespoon

1cup-250ml

INGREDIENTS

4 medium peeled & boiled potato cubes (2 cup)

2 tablespoon cooking oil

1 teaspoon cumin seeds

1/4 teaspoon turmeric powder

1 teaspoon lemon juice

salt to taste

water, as required

OPTIONAL INGREDIENTS

2 tablespoon fresh coriander/cilantro leaves, finely chopped

WHAT TO DO BEFORE THE CLASS BEGINS

Peel and boil the potato cubes until it's fork tender (about 10 mins on medium heat)

Keep all the other ingredients ready as per above list

KITCHEN EQUIPMENTS/TOOLS

1 x frying pan/saucepan

1 x stirring spoon

NOTES, EXPERT TIPS & FAQ’S

1. Cooking pot: a frying pan/saucepan. It should be minimum of 2 inches deep

2. Neutral oil: any one of below cooking oil can be used for this recipe (peanut, sunflower, canola, vegetable)

3. Spices: ground spices can be used instead of seeds

4. Fresh Coriander leaves/Cilantro: handful of freshly chopped coriander/cilantro leaves and more leaves can be used for garnishing

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