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Top 10 tastiest Indian vegetarian dishes - #4. Chickpea & Spinach Moloshyam
A mild yet mouth-wateringly aromatic dhal made with red lentils, creamed coconut and spices. This goes wonderfully with the almond and pistachio peshawari naans (see previous recipe).
Spice Spotlight: Cardamom
Most curries and South East Asian dishes have either green or black cardamom in their ingredients. The green are milder than the black, which have a very smoky taste. One approach is to drop the whole cardamom pods into the curry / dhal and allow the aromas to percolate during cooking. This is fine as long as you extract the pods before serving – otherwise the taste of a whole cardamom pod can very off-putting. The safer approach is to remove the seeds from the pods and use these.
- 300g / 12oz Red lentils
- 1 tbsp rapeseed oil
- 2 large onions, chopped
- 2 cloves garlic, finely chopped
- 2 green chillies, finely chopped
- 2 Curry leaves
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric
- 2 green cardamom pods (seeds only)
- 1 Tinned chickpeas
- 50g / 2oz baby spinach
- 50g / 2oz Creamed coconut
- Bring water to the boil in a small saucepan.
- Add the lentils and boil until soft (about 5 minutes).
- While the lentils are cooking, heat the oil over a medium heat in a large lidded frying pan.
- Add the onion and cook for 3 minutes.
- Add the garlic, chillies and spices and cook for a further 2 minutes, stirring continually.
- Add the rest of the ingredients to the onion and spice mixture and pour in the cooked lentils.
- Stir until the creamed coconut has melted and the spinach leaves have wilted.
- Season to taste.
Moloshyam dhals are originally from Kerala in south-west India.
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