Asafoetida, also known as hing, is a spice used to add flavour to many Indian and Middle Eastern recipes such as dhal and curry. When cooked it has a smooth taste reminiscent of leeks or onions.
Spicy yellow lentils combined with tamarind pulp, green capsicum, diced tomatoes and desiccated coconut. Spiced with coriander seeds, mustard seed and red chillies.
This is a quick variation of an Indian okra dish that my mother used to make. The spices really make it but if you don't have amchoor you can use a teaspoon of lemon or lime juice instead.
This is a simple Indian vegetarian recipe also known as ‘Aloo Gobi ki Subzi’ that combines potatoes and cauliflower in a rich tomato based curry sauce.
A spicy vegetarian potato curry flavoured with cumin, coriander and tumeric. It goes very well with fresh roti bread or with plain cooked rice.
A vegan side dish called Bhindi which is flavoured with asafoetida powder, which you can find in shops that sell spices. Use it sparingly!
This is a Gujaratai dhal recipe for the serious dhal fans. An Indian style of fresh pasta - dhokri - is cooked in the dhal, kind of making it like a dhal pasta soup. This dhal should be liquid, not like the whole dhal you might be more used to.
This is a great vegetarian curry with a blend of heat and spices. It goes great with white rice or naan bread.
This is a sweet Indian chutney recipe which combines herbs and spices with tamarind paste and sugar.
This potato and spinach curry is one of my favourite dry Indian vegetarian curries. Easy to make, tastes great - makes a perfect vegetarian main or side.
This classic south Indian lentil dish known as 'Khara Pongal' combines dried red chillies and fresh green chillies with coconut and cashews.