Making curry can be difficult if you don’t know how to combine the spices or where to buy them from. Helpfully, Patak’s has a range of curry pastes and has teamed up with The Global Herald to produce a range of “sizzling summer recipes” that are easy to make and delicious to eat!
- 250g dried split chickpeas or yellow split peas / lentils, soaked overnight in cold water
- 800ml water
- 2 tbsp vegetable oil or ghee
- 1 tsp cumin seeds
- Few curry leaves
- 1 tsp mustard seeds pinch
- asafoetida (hing)
- salt, to taste
- 1 tsp sugar
- 2 tbsp fresh coriander
- Chopped juice of 1/2 lemon
- 1 tbsp Patak’s Madras Paste
- 2 tomatoes, chopped
- Drain the chickpeas and put in a pan with the water. Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have gone mushy.
- In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.
- Add the Patak’s Madras Paste and cook for a further 1 minute.
- Add the tomatoes and allow to cook for 2 minutes.
- Remove the pan from the heat and add all the mixture to the cooked chickpeas. Check the seasoning, and adjust the salt and add the sugar. Squeeze in the lemon juice and stir through the chopped fresh coriander. Serve with chapattis and rice.