PAKISTANI DAAL CHANNA

 

Daal Chana (Split Chickpea Curry)

Ingredients:

- For the lentils:

  - 1 cup chana dal (split chickpeas), rinsed and soaked for 1-2 hours

  - 4 cups water

  - 1/2 teaspoon turmeric powder

  - 1/2 teaspoon salt

- For the curry:

  - 2 tablespoons vegetable oil or ghee

  - 1 medium onion, finely chopped

  - 2 medium tomatoes, chopped

  - 3 cloves garlic, minced

  - 1-inch piece of ginger, minced

  - 2 green chilies, slit lengthwise (optional)

  - 1 teaspoon cumin seeds

  - 1 teaspoon coriander powder

  - 1/2 teaspoon cumin powder

  - 1/2 teaspoon red chili powder (adjust to taste)

  - 1/2 teaspoon garam masala

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Cook the lentils:

   - Drain the soaked chana dal and place it in a large pot with 4 cups of water. Add the turmeric powder and salt.

   - Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the lentils are tender but not mushy. Skim off any foam that forms on the surface.

   - Once cooked, set the lentils aside. You can also use a pressure cooker to cook the lentils more quickly, following the manufacturer's instructions.

2. Prepare the curry base:

   - In a large pot or deep skillet, heat the vegetable oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

   - Add the chopped onions and sauté until they turn golden brown.

   - Add the minced garlic, ginger, and green chilies (if using). Sauté for another 2-3 minutes until fragrant.

3. Add the spices and tomatoes:

   - Add the coriander powder, cumin powder, and red chili powder to the pot. Stir well to combine with the onion mixture.

   - Add the chopped tomatoes and cook until they soften and break down, forming a thick sauce.

4. Combine lentils and curry base:

   - Add the cooked chana dal to the pot with the tomato mixture. Stir well to combine.

   - Add enough water to reach your desired consistency (usually about 1-2 cups). Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld together.

5. Finish the curry:

   - Stir in the garam masala and adjust the seasoning with salt if needed.

   - Let the curry simmer for another 2-3 minutes.

6. Garnish and serve:

   - Garnish the Daal Chana with fresh cilantro leaves.

   - Serve hot with steamed basmati rice or naan.

MALAYSIAN PRAWN CURRY

 

Malaysian Prawn Curry

Ingredients:

- For the curry paste:

  - 3 dried red chilies, soaked in warm water until soft

  - 3 fresh red chilies, chopped

  - 1 medium onion, chopped

  - 3 cloves garlic, chopped

  - 1-inch piece of ginger, chopped

  - 1 stalk lemongrass (white part only), chopped

  - 1 teaspoon shrimp paste (belacan)

- For the curry:

  - 1 lb (450 g) prawns, peeled and deveined

  - 2 medium potatoes, peeled and cut into cubes

  - 1 medium onion, sliced

  - 1 cup coconut milk

  - 1 cup water or seafood broth

  - 2 tablespoons vegetable oil

  - 1 teaspoon turmeric powder

  - 1 teaspoon coriander powder

  - 1 teaspoon cumin powder

  - 2 tablespoons tamarind paste

  - 1 tablespoon sugar

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Prepare the curry paste:

   - In a blender or food processor, combine the soaked dried red chilies, fresh red chilies, chopped onion, garlic, ginger, lemongrass, and shrimp paste. Blend until you get a smooth paste. Add a little water if necessary to help with the blending.

2. Cook the curry paste:

   - Heat the vegetable oil in a large pot over medium heat. Add the curry paste and sauté for about 5-7 minutes, or until the oil separates from the paste and it becomes fragrant.

3. Add the spices and vegetables:

   - Add the turmeric powder, coriander powder, and cumin powder to the pot. Stir well to combine with the paste.

   - Add the cubed potatoes and sliced onion. Stir to coat them with the spice mixture.

4. Cook the vegetables:

   - Pour in the water or seafood broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes are almost tender.

5. Add the prawns and coconut milk:

   - Add the prawns to the pot and stir well.

   - Pour in the coconut milk, tamarind paste, and sugar. Stir to combine everything.

6. Simmer the curry:

   - Let the curry simmer for about 5-7 minutes, or until the prawns are cooked through and the potatoes are tender. The prawns should be pink and opaque.

   - Taste and adjust the seasoning with salt if needed.

7. Garnish and serve:

   - Garnish the Malaysian Prawn Curry with fresh cilantro leaves.

   - Serve hot with steamed jasmine rice or roti.

VIETNAMESE CA RI TOM (SHRIMP CURRY)

 

Vietnamese Shrimp Curry (Cà Ri Tôm)

Ingredients:

- For the curry:

  - 1 lb (450 g) shrimp, peeled and deveined

  - 2 medium potatoes, peeled and cut into cubes

  - 2 medium carrots, peeled and cut into chunks

  - 1 bell pepper, sliced

  - 1 medium onion, finely chopped

  - 3 cloves garlic, minced

  - 1-inch piece of ginger, minced

  - 2 tablespoons lemongrass, finely chopped (or use lemongrass paste)

  - 2 tablespoons curry powder (Vietnamese curry powder if available)

  - 1 teaspoon turmeric powder

  - 1 can (14 oz/400 ml) coconut milk

  - 1 cup chicken or vegetable broth

  - 2 tablespoons fish sauce

  - 1 tablespoon sugar

  - 2 tablespoons vegetable oil

  - Salt and pepper to taste

  - Fresh cilantro or Thai basil leaves, chopped (for garnish)

Instructions:

1. Prepare the vegetables:

   - In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they become translucent.

   - Add the minced garlic, ginger, and lemongrass. Sauté for another 2-3 minutes until fragrant.

2. Add the spices:

   - Stir in the curry powder and turmeric powder. Cook for about 1 minute to release the flavors of the spices.

3. Cook the vegetables:

   - Add the cubed potatoes and carrots to the pot. Stir to coat them with the spice mixture.

   - Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the potatoes and carrots are almost tender.

4. Add the shrimp and bell pepper:

   - Add the sliced bell pepper and the shrimp to the pot. Stir well to combine.

   - Pour in the coconut milk, fish sauce, and sugar. Stir to mix everything together.

5. Simmer the curry:

   - Let the curry simmer for about 5-7 minutes, or until the shrimp are cooked through and the vegetables are tender. The shrimp should be pink and opaque.

   - Taste and adjust the seasoning with salt and pepper if needed.

6. Garnish and serve:

   - Garnish the Vietnamese Shrimp Curry with fresh cilantro or Thai basil leaves.

   - Serve hot with steamed jasmine rice or crusty bread.

SRI LANKAN EGG CURRY

 

Sri Lankan Egg Curry

Ingredients:

- For the curry:

  - 6 hard-boiled eggs, peeled

  - 2 medium onions, finely chopped

  - 2 medium tomatoes, chopped

  - 2-3 green chilies, slit lengthwise

  - 3 cloves garlic, minced

  - 1-inch piece of ginger, minced

  - 1 cup coconut milk

  - 2 tablespoons vegetable oil or coconut oil

  - 1 teaspoon mustard seeds

  - 1 teaspoon cumin seeds

  - 1 teaspoon fenugreek seeds

  - 1 sprig curry leaves

  - 1 teaspoon turmeric powder

  - 1 tablespoon curry powder (Sri Lankan curry powder if available)

  - 1 teaspoon chili powder (adjust to taste)

  - 1 teaspoon ground black pepper

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

Instructions:

1. Prepare the eggs:

   - Heat a tablespoon of oil in a large pan over medium heat. Add the hard-boiled eggs and fry them until they are golden brown all over. This helps to create a slightly crispy exterior and enhances their flavor. Remove and set aside.

2. Make the curry base:

   - In the same pan, add another tablespoon of oil. Add the mustard seeds, cumin seeds, and fenugreek seeds. Let them sizzle for a few seconds until fragrant.

   - Add the chopped onions, green chilies, and curry leaves. Sauté until the onions turn golden brown.

   - Add the minced garlic and ginger. Sauté for another 2-3 minutes until fragrant.

3. Add the spices:

   - Add the turmeric powder, curry powder, and chili powder. Stir well to combine with the onion mixture.

   - Add the chopped tomatoes and cook until they soften and start to break down into the sauce.

4. Cook the curry:

   - Pour in the coconut milk and stir to combine. Bring the mixture to a simmer.

   - Add salt and ground black pepper to taste. Let the curry simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

5. Combine all ingredients:

   - Gently add the fried eggs to the curry. Spoon some of the sauce over the eggs to coat them. Let the curry simmer for another 5 minutes, allowing the eggs to absorb some of the flavors.

   - Taste and adjust the seasoning if needed.

6. Garnish and serve:

   - Garnish the Sri Lankan Egg Curry with fresh cilantro leaves.

   - Serve hot with steamed rice, roti, or any flatbread of your choice.

NEPALI ALOO TAMA (POTATO CURRY)

 

Nepali Potato Curry (Aloo Tama)

Ingredients:

- For the curry:

  - 3 medium potatoes, peeled and cut into cubes

  - 1 cup bamboo shoots (tama), rinsed and sliced

  - 1/2 cup black-eyed peas, soaked overnight

  - 2 medium tomatoes, chopped

  - 1 medium onion, finely chopped

  - 3 cloves garlic, minced

  - 1-inch piece of ginger, minced

  - 2 green chilies, chopped (optional)

  - 2 tablespoons mustard oil (or vegetable oil)

  - 1 teaspoon turmeric powder

  - 1 teaspoon cumin powder

  - 1 teaspoon coriander powder

  - 1 teaspoon red chili powder (adjust to taste)

  - 1 teaspoon garam masala

  - Salt to taste

  - Fresh cilantro leaves, chopped (for garnish)

- For tempering (optional):

  - 1 teaspoon mustard seeds

  - 1 teaspoon cumin seeds

  - 2 dried red chilies

  - 1 tablespoon ghee or oil

Instructions:

1. Prepare the black-eyed peas:

   - Drain the soaked black-eyed peas and cook them in a pot of boiling water until tender. This usually takes about 25-30 minutes. Drain and set aside.

2. Cook the potatoes and bamboo shoots:

   - In a large pot, heat the mustard oil over medium heat. Add the chopped onions and sauté until they turn golden brown.

   - Add the minced garlic, ginger, and green chilies (if using). Sauté for another 2-3 minutes until fragrant.

   - Add the chopped tomatoes and cook until they soften and start to break down.

3. Add the spices:

   - Add the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Stir well to combine with the tomato mixture.

   - Add the cubed potatoes and sliced bamboo shoots to the pot. Stir to coat the vegetables with the spices.

   - Pour in enough water to cover the potatoes and bamboo shoots. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.

4. Combine all ingredients:

   - Once the potatoes are tender, add the cooked black-eyed peas to the pot. Stir to combine and let the curry simmer for another 5-10 minutes to allow the flavors to meld.

   - Adjust the seasoning with more salt if needed. Stir in the garam masala and let the curry simmer for a final 2-3 minutes.

5. Tempering (optional):

   - In a small pan, heat the ghee or oil over medium heat. Add the mustard seeds, cumin seeds, and dried red chilies. Let them sizzle for a few seconds until fragrant.

   - Pour this tempering mixture over the cooked curry and stir gently to incorporate.

6. Garnish and serve:

   - Garnish the Aloo Tama with fresh cilantro leaves. Serve hot with steamed rice or roti.