Taste of India Thali Cooking Class with Sirisha Bhandaru

1. Soak lentils for 20 minutes or longer - this is optional but recommended.

2. Wash thoroughly and drain. Add to the pot along with 3 cups of water and 1 teaspoon oil. Let it come to a boil.

3. Wash and chop spinach.

4. Keep removing any foam that forms a layer on top of the dal.

5. Simmer and cook for around 15 minutes until the lentils are almost cooked. Add spinach and continue to cook until the lentils are fully cooked. Add salt to taste.

6. In a separate pan, add ghee and a little oil. Add cumin seeds. Once they sizzle, add dry red chili, fresh ginger, garlic, and Thai chili. Once they are sizzling, add onions and cook until translucent. Add turmeric and salt to taste.

7. Add the cooked lentils with spinach and mix well.

8. Let simmer for a few minutes.

9. Taste and adjust seasoning if required. Remove from heat and add finely chopped cilantro. 

*Optional extra step: Take a tbsp of oil/ ghee, add chopped garlic and cook till is sizzles and turns light golden color and a little Kashmiri red chilli powder. Add this extra tadka on top of the dal just before serving.

**Enjoy it with naan/ roti or rice with a dash of ghee.

***Lentils, rice, and ghee is one of the best comfort foods from the Indian subcontinent. It is a super healthy meal as well. Dal and rice complement each other and together form a complete balanced healthy meal. Ghee not only enhances the taste but also helps in the absorption of nutrients from dal and rice.

1. Wash rice thoroughly in water for a few rinses until it runs clear. Soak rice for 20-30 minutes (optional, but ensures that rice is soft and fluffy).

2. Drain the water. In a pan, add 2 cups water and the rice. Add salt and ghee if you like.

3. Let it come to a rolling boil, then simmer and cover and cook for around 10-15 minutes until water is completely absorbed and rice is cooked.

4. Let it rest for 5 minutes.

1. In a large pan, melt butter with oil on medium heat.

2. Add the chopped onion and saute for 3 minutes until softened. Add sliced green chili, ginger, and garlic and saute for another 1-2 minutes.

3. Add the chopped tomatoes and tomato paste. Mix and cook for around 6 minutes until tomatoes are really soft.

4. Add 3-4 teaspoons of Kadai Masala. Add the turmeric, garam masala and Kashmiri chili powder.

5. Add half of the fresh ginger. Stir the spices and cook for 30 seconds. Add 1/2 cup of water and stir.

6. Add cream, salt and sugar and mix. Cook for 1 minute.

7. Cut the paneer into cubes and add to the pan along with the bell pepper. Mix well, then cover the pan with a lid and cook for 5-6 minutes on medium heat until the bell peppers are slightly softened. You only want them half cooked.

8. Crush kasurimethi and add to the pan.

9. Garnish with remaining ginger and cilantro.

10. Serve with naan or paratha.

1. To a small kadai or pan, dry roast the spices for kadai masala for 3 to 4 minutes on medium heat until fragrant.  Add more red chilies for a spicier masala.

2. Remove kadai from heat and transfer the roasted spices to a spice grinder.

3. Let it cool down a bit and then grind to a fine powder. Set it aside. You can also make this kadai masala in advance and store it.

1. Add yogurt to a bowl and whisk until smooth. Set aside.

2. In a pan, add oil. Then add cumin seeds. Once they sizzle, add dry red chili and curry leaves, then add onions and saute.

3. Once the onions become translucent, add turmeric, chili powder, and salt.

4. Then add kasoorimethi and mix well.

5. Wait for this mixture to cool down a little bit.

6. Mix in the yogurt. Add cilantro and enjoy with rice.

They are available in the frozen section of the Indian store. Heat a skillet, place them on the skillet and flip till toasted and crisp on both sides. Remove from skillet and slightly crush with your hands to bring out the layers.

Sooji Halwa

1. Heat a pan on low flame. Add the ghee and as the ghee is heating up:

   1. Take the sugar and water in another pan.

   2. Keep this pan on a medium to high heat and let the sugar solution come to a boil.

   3. Once the ghee becomes hot, add the sooji, cashews, and raisins and stir.

   4. Keep stirring the sooji so the grains do not stick to the pan and are roasted evenly. Keep your attention on the sugar - if it starts to boil, lower the heat and let it simmer.

   5. Keep roasting and stirring the semolina for 7-8 minutes until the grains change their color and the cashews are light golden or golden.

   6. Add the cardamom powder and mix well.

2. Stir and add the bubbling hot sugar syrup slowly to the roasted sooji mixture. Be quick enough to stir. The sooji will begin to absorb the water and swell.

3. Keep stirring often until the whole mixture starts thickening and starts to leave the edges of the pan.

4. Serve hot or warm or when cooled at room temperature. It can be had as a sweet snack or served as a dessert after meals. Store in the fridge for 1-2 days. Reheat before serving.