Cooking on a Budget

CJEINvlWwAAuXyiFree demonstration with Tayyaba from SIMPLY TAY

Where:      Eat and Mess Kitchen – bottom of Haynes Lane 

When:       Saturday 16th January     12 o’clock and 2pm

“Born to Pakistani parents, brought up in Germany  and living in South East London. Best of East meets West – that is exactly what Simply Tay is about. A fusion of my Pakistani heritage in my cooking, and my German influenced upbringing in my baking. Harmony!” 

Tabaya will be demonstrating Alu Tikki, Masala Fish, Lentil Dhaal and Naan bread. 

These workshops are open to all, funded by Croydon Council’s Active Community Fund & part of the Plant To Plate Project run by Crystal Palace Transition Town/Patchwork Farm with support from Crystal Palace Food Market. No booking required but limited space.

Daahl serves 4

200g red split lentils – Grain Grocer

enough water to cover the lentils

3/4 tsp salt – Grain Grocer

1 green chilli diced – Wild Country Organic

1/2 tsp turmeric – Grain Grocer

1/2 tsp red chilli powder – Grain Grocer

2 garlic cloves – Brockmans

1cm of ginger – Brockmans

For the tarka:   

A knob of butter or ghee Hook & Sons 

1/2 tsp cumin seeds – Grain Grocer 

2 fresh tomatoes diced – Wild Country Organic

For the garnish:  

a few tablespoons of fresh coriander – Wild Country Organic

Start by washing the lentils and cover in a medium pan with water.  Add the salt, green chilli, turmeric, red chilli powder, garlic and ginger and bring to the boil.  You might need to top up with half a cup of water every so often until the lentils have a creamy texture.  Take off the heat and stir though a spoonful of fresh coriander.

While the dahl is cooking, heat up a knob of butter or tablespoon of ghee in a small frying pan and add the cumin seeds to roast them slightly.  Next add the tomatoes and cover with a lid on a low slow heat, until the oil separates from the tomatoes.  This is the tarka.

Add the tarka to the daahl and garnish with the rest of the chopped coriander.

Cheap, nutritious and delicious.

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