Hi Ed,
My curry nights for the family must always have a traditional Rogan Josh from Madhur Jaffreys book from the very first BBC series she presented. If it is not there they want to know why.
They also like a Vivek Singh stir-fry of greens with garlic so that tends to make a regular appearance, as does a traditional Kichri.
Other than those I

I cook up loads of curries made from pulses and vegetables and whilst I could never see myself going vegetarian, let alone Vegan, my wife and I do enjoy a vegetarian curry on a regular basis.
When I go mad and have the family around for curry nights my missus is always hopeful that the veg and lentil/bean sides have a little leftover as she happily pots these up and takes them into work for lunch during the following week.
T63

Maa Ki Dal from Rice, Spice And All Things Nice by Reza Mahammad

Ingredients
200g urad dal
670ml water
1 tsp turmeric, added to the water
1 tsp chilli powder, added to the water.
4 green chillies, finely chopped.
1/2 tsp asafoetida
1 tbsp cumin
2cm ginger, peeled and grated
1 tsp garam masala
2 garlic cloves, sliced
1 onion, finely sliced
2 tbsp tomato pur

Black Lentils from Curry by Vivek Singh

Always rinse lentils in 3 or 4 changes of water to prevent them going murky in the water

INGREDIENTS
250g black urid lentils, soaked in lukewarm water overnight and then drained
2.5 litres   water
4 tablespoons vegetable oil or 4 tablespoonscorn oil
2 black cardamom pods
1 green cardamom pod
1 bay leaf
1 tablespoon   garlic, chopped
1 1/2 tablespoons Ginger-garlic paste
1 tablespoon   red chilli powder
1 1/2 teaspoons salt
6 tablespoons thick tomato puree or 6 large ripe tomatoes, pur

Homely black lentils from Spice at Home by Vivek Singh


INGREDIENTS
150g split urad dal
2 large onions, thinly sliced
2 green chillies, slit lengthwise
A pinch of asafoetida
4 tablespoons vegetable oil or ghee
1 teaspoon cumin seeds
5cm piece of ginger, cut into fine matchsticks
3 garlic cloves, finely chopped
2 large tomatoes, diced
1 tablespoon   ground coriander
1 teaspoon ground cumin
1 1/2 teaspoons salt
1 teaspoon red chilli powder
75ml double cream, lightly whisked

METHOD
Soak the black lentils in a bowl of water for 2 hours, or overnight if possible.
Drain the lentils, then place in a pan with half the onion, green chillies, half the asafoetida and salt to taste. Add 1.5 litres of water, bring to the boil and cook for 30

Black lentils from the Cinnamon Kitchen by Vivek Singh

I tend not to be so heavy handed with the water as I find the end result often needs reducingquite significantly

INGREDIENTS
250g black urad lentils, soaked in lukewarm water in a warm place overnight
3 litres water
1 tablespoon   Ginger and garlic paste
1 1/2 teaspoon red chilli powder
1 1/2 teaspoons salt
4 tablespoons tomato puree
150g salted butter
2 teaspoons dried fenugreek leaves, crushed between your fingertips
1 teaspoon Garam masala
1 teaspoon sugar
2 tablespoons single cream

METHOD
Drain the lentils and put them in a pan with 1 litre of the water. Bring to the boil, then reduce the heat and simmer, skimming the surface, as necessary, for 20

Quote from: chonk on November 02, 2017, 11:00 AM
Very nice selection, tempest! Willing to share your recipe for the Kali Dal? It's my fav! Cheers!

Not sure now which version I used but it would have been one from a Vivek Singh book. He puts a different black Dahl recipe in each of his books. I will endeavour to put some up.

Only two shoots into the season and already the fridge is filling with pheasants and I

Knocked this little lot up recently for the family.
Prawn pilaf, veg biriany, black dhal, butter chicken, beef bhuna, lamb rogan, duck curry and some non-trad middle eastern flatbread (currently working on the Edgware Road).
All eaten, nothing left.

[/quote]This is how the chef I worked with made his g/g paste...
[/quote]

Even I would struggle to use up that amount. How long would an amount like that last in the restaurant?