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Vegetarian Dishes
Spicy Eggplants with Coconut
Cauliflower Curry with Fresh Coriander
Hot Curried Potatoes
DUM ALOO - Baby potatoes cooked in a creamy spicy sauce
DHALL MAKHANI - A rich creamy Dhall from North Western India
PALAK PANEER - A Mildly spiced combination of Paneer and Spinach
Healthy and Easy Red Lentil Dhall
Brown/Green Lentil Curry
PUNJABI CHOLE - Chickpeas cooked with hot spices, onions and tomatoes
DHAL TADKA - Lentils cooked with onions, tomatoes, mustard seed and garlic
Chicken Dishes
Lamb Dishes
Beef Dishes
Seafood Dishes
Rice / Breads
Accompaniments
DHALL MAKHANI - A rich creamy Dhall from North Western India
Serves


1 cup Maharajah's Choice Black Channa Dhall
½ cup Maharajah's Choice Red Kidney beans
1 large onion
1 cup Chopped tomatoes
Oil and Ghee
¼ cup Fresh Cream
½ tspn Seven Seas Ginger crushed
½ tspn Seven Seas Garlic crushed
Salt
Maharajah's Mixed Spices (Cumin, Cinnamon, Nutmeg, Cloves, Red Chilli)
Coriander Leave
Maharajah's Mixed Curry Leaves

 
  1. Soak the Black Channa Dhall and Red Kidney beans for 4 hours
  2. Bring to the boil then simmer the dhall and beans for 15 minutes
  3. Fry ghee and oil. Add mixed spices and fry for 2-3 minutes
  4. Add Curry Leaves and Tomato
  5. Add the spice mixture to the dhalls and boil a further 15 minutes
  6. Add salt if required
  7. Add cream, stir through and then garnish with coriander leaves prior to serving

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