Thali sides (Channa Dahl, Paratha, Rice, Coconut Chutney, Coriander Chutney)
Ingredients: 300g channa dahl (yellow split peas), 3/4 tsp salt, 1 tsp ground turmeric, 3 tbs vegetable oil or ghee, 2 tsp cumin seeds, 1 onion, chopped, 2 cloves garlic, peeled and chopped, 1 inch piece of fresh ginger, peeled and finely chopped, 1 tsp red chilli powder, 1 tsp garam masala, 3 tomatoes, chopped, a handful of coriander leaves, roughly chopped
Method: Soak the split peas in a large bowl of cold water for 2-3 hours. Drain them, and place in a pot with 1 litre of water, the turmeric and salt. Bring to the boil, turn down the heat, and simmer for 35 minutes. Heat the oil in a heavy bottomed pan over a medium heat and add the cumin seeds. When they begin to pop, add the onion, garlic and ginger and soften for about 5 minutes. Add the chilli, garam masala, and the chopped tomato, stir, and add this mixture to the cooked yellow peas. Continue to cook for a further 15 minutes; stirring fairly vigorously to make the texture more creamy. Stir in the coriander and serve.
Ingredients: 1/2 a fresh coconut, grated, 3 green chillies, chopped, 1 inch piece of fresh ginger, peeled and chopped, a generous handful of coriander leaves, juice of one lime, salt
Method: Put all the ingredients, except the lime juice and salt, into a food processor and blend to a loose paste, adding a little water if necessary. Stir in the lime juice and season to taste.
Ingredients: 3 tbs shelled peanuts, large bunch fresh coriander (both stalks and leaves, washed, dried and roughly chopped), 3 fresh green chillies, chopped, 1 clove garlic, peeled and chopped, 1 inch piece of fresh ginger, peeled and chopped, 1/2 tsp salt, juice of half a lime
Method: Put the peanuts in a dry frying pan and roast, shaking the pan frequently, over a medium heat until they begin to brown. Allow to cool, and then grind to a course powder in a food processor. Add all the remaining ingredients and blend to a fine paste, adding a little water if necessary