Northern Indian Inspired Grilled Vegetable Bowl

Serves 4

Grilled and marinated veggies on dhal in a papadum bowl

Grilled Vegetables

  • 2 medium potatoes cut into wedges
  • 1 medium zucchini sliced on an angle
  • 1 medium bell pepper cut in strips
  • 1 tbsp YoGHEE
  • 2 tbsp vegetable oil
  • 3 tbsp tamarind paste
  • 1 tbsp hot water
  • 1 small onion minced
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp salt

    Papadum Bowls

    • 4 8-9" raw papadums
    • 1/2 bunch of cilantro for garnish

Dhal

  • 1/2 cup green lentils
  • 1/2 cup red lentils
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp cardomon
  • 1 tbsp YoGHEE
  • 1 tsp mustard seeds
  • 2 small onions
  • 1 tbsp ginger
  • 2 cloves garlic
  • 2 cups water
  • 2 medium tomatoes
  • 1 tbsp hot sauce
  • Salt and pepper to taste

Method

Grilled Vegetables: Parboil potatoes until almost done. When cool toss with zucchini and peppers in oil. Cook vegetables until just firm on grill. Add hot water to tamarind paste, mix well and strain. Fry minced onion in YoGHEE until golden. Add spices and cook until fragrant. Mix grilled vegetables and marinade well. Return to grill to heat thoroughly.

Dhal: Soak Green Lentils for two hours or overnight. Toast cumin seeds in a frying pan until they start to smell toasty and begin to pop. Repeat with coriander, cinnamon and cardomom. Grind toasted spices together until a fine powder. Melt in pot and add mustard seeds - fry until they start to pop. Add the ginger and garlic and cook until it starts to brown. Drain green lentils and add with the red lentils to the soup pot. Pour in water and simmer, stirring occasionally. When lentils are cooked and the dhal is thick, stir in tomatoes and hot sauce.

Papadum Bowls: Place papadums in hot oven until they are soft and bubbles have appeared all over. Remove immediately and form into a bowl shape.
Place dhal in base of papadum bowls, arrange grilled vegetables on top and sprinkle with cilantro to serve.