The Times Magazine - UK (2022-01-29)

46 The Times Magazine

CHAPATI

Makes 6

Chapati is a type of Indian flat bread made from really simple

ingredients – wheat flour, salt and water.

• 250g whole wheat or multigrain flour • Pinch of salt
  
  
  • 1 tbsp rapeseed oil
  
  
  
  

1. Put the flour, salt and oil into a bowl and mix well, then add
   75ml warm water and mix well with your hands, adding more water
   (up to 150ml) until you have a soft dough. The mixture should be
   neither too dry nor too wet.


2. Divide the dough into 6 equal pieces and roll out each one
   to a thickness of 2-3mm.


3. Heat a pan or griddle until hot, then slide the rolled chapati on to
   the hot surface and cook for 1-2 minutes, until it starts to puff up. Flip it
   over and cook on the other side for 1 minute. n

Extracted from Tarkari: Vegetarian and

Vegan Indian Dishes with Heart and Soul

by Rohit Ghai (£25, Kyle Books)

DAL MAKHANI

Serves 4

One of the most popular dishes, dal makhani is made with whole black

lentils and split chana lentils cooked with butter and cream and

simmered on a low heat for that unique flavour.

• 100g black lentils (sabut urad) • 25g split chana lentils


• 1 tbsp Kashmiri chilli powder • 1 tbsp ginger and garlic paste


• 50g salted butter • 1 tbsp vegetable oil • 75g tomato puree or
  blended fresh tomatoes • 1 tsp garam masala • Salt, to taste


• 50g double cream • 1 tsp crushed dried fenugreek leaves

1. Pick over and wash the black and split chana lentils, then soak
   overnight in plenty of cold water. Drain.


2. Put the drained lentils into a pan with 750ml water. Add a pinch of
   salt and half the Kashmiri chilli powder (you can add half the ginger
   and garlic paste too if you wish) and cook until soft.


3. Heat half the butter and the oil in a pan and add the ginger and
   garlic paste (or the remaining half if you added half to the lentils
   earlier) and sauté until golden. Add the tomato puree and sauté on
   a high heat. Add the rest of the chilli powder and sauté till the tomato
   is reduced and cooked.


4. Add the cooked lentils. If the mixture is too thick, add water,
   a little at a time, until it reaches the right consistency. Add the
   garam masala and adjust the salt, then simmer on a low heat until
   totally soft and well blended.


5. Finish with the rest of the butter, the cream and the fenugreek leaves.

5 6

INDIAN BASICS