Tadka Dhal

This is a lovely accompaniment to any other curry dish, or can be eaten on it's own with rice. Omit the chili if you don't like it hot - it's still just as wonderful!

Ingredients

• 100 grams of red lentils, washed and drained
• 200 grams of yellow (toor) lentils, washed and drained
• 850ml water
• 4 garlic cloves, roughly chopped
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp salt (add to taste required)
• 30g butter or ghee
• 1/4 teaspoon cumin
• 1/2 tablespoon garam masala
• 1 teaspoon turmeric
• 1/4 teaspoon asafoetida
• 1/4 teaspoon chilli powder
• 1/4 teaspoon coriander
• 1/2 teaspoon fresh coriander for garnish

Method

• Rinse the lentils in a sieve under cold running water until the water runs clear. This is to remove any dust or powdered lentil.
• Bring the water to the boil and add the washed lentils.
• Add the turmeric and ground coriander, stir and simmer for 20 minutes or until lentils are soft.
• Cook until the water is absorbed, if they go dry and are not soft, simply add more water.

To Make the Tadka

• Add the butter to a large frying pan and cook gently with the cumin and asafoetida for about 20 secs.
• Add the chopped onions and garlic and fry until the onions just start to brown.
• Add the chopped tomatoes, curry leaves and chilli powder and continue cooking for another few minutes.
• Add the dhal to the tadka and stir well.
• Continue cooking and add the garam masala and salt (to taste) and stir in well.
• Serve with a few knobs of butter on top of the dhal and sprinkle the fresh coriander leaves on top to garnish.

Kimchee (Korean Pickled Cabbage)

Ingredients

2 large Chinese (Napa) Cabbages

1 Chinese radish or daikon, sliced thinly

2 bulbs garlic

10 cm piece of ginger

4 medium onions

1 pear, roughly cut into chunks

1 apple, roughly cut into chunks

1 cup chilli powder (this will be very hot, but it's the way they like it in Korea!)

1/3 cup nam pla (fish sauce) or alternatively replace with soya sauce or anchovy paste

1/4 cup honey or sugar

1. Wash cabbage and cut into 2.5cm slices and pre-soaked for 3 hours in a brine solution of 10 litres water and 1 cup salt
2. Remove cabbage and rinse thoroughly.
3. Gently squeeze water out of the cabbage and place into a large container.
4. Blend garlic, ginger, and onions in a hand held blender.
5. Add the pear, apple, chilli, nam pla and honey and blend until well combined.
6. Pour into the dish containing cabbage and mixe well.
7. Cover and sit for 1-3 days at room temperature to ferment, then refrigerate in self sealing bags (to contain the smell).
8. Kimchee will keep indefinitely.