This #SundaySupper, we’re sharing everything that’s unprocessed, wholesome and good, hosted by Foodie Stuntman. You can indulge in any of the recipes this week, without a single artificial preservative in sight. I’m offering a couple of Indian side dishes, Spiced Dal and Sag Aloo.
If you’re not from the UK, it may come as a surprise to know that we consider Indian food to be part of our national cuisine. In fact, chicken tikka masala was invented in Glasgow and is a classic British dish. But so often here, Indian dishes get a bit of a bad rap, because people just buy the lurid-toned, greasy curries from takeaways.
Real Indian food is a world away from the processed stuff which comes in foil containers. A while ago, I got myself a great Indian recipe book and since then, I’ve been delving into a world of beguiling spices, fresh vegetables, pulses and beans. Knowing how to make a few basic sauces, curries and side dishes has opened up a whole world of flavours. I love how curries can be creamy and rich, spicy and tomato-y, fragrant and light, and how there is the perfect accompaniment to each main dish.
So for this unprocessed #SundaySupper, I had to share something Indian. I settled on two side dishes, Spiced Dal and Sag Aloo, because they are versatile basics, which you can partner with many curries, or simply just dig into for a light dinner.
Dal simply refers to a split pulse, often lentils, but since I had some yellow split peas hanging about in the cupboard, I went with those. It’s a warming, fragrant, lightly spiced dish, which is cooked until the pulses/peas have softened and fattened, taking in all the flavour of your stock.
Sag Aloo is an Indian classic of potatoes and spinach, made with tender new potatoes, warming, bright spices, and fresh, young spinach leaves. Though it’s not entirely traditional, I also added some finely chopped fresh chilli for an extra burst of colour and spice.
These dishes are very economical to make, mostly using store-cupboard basics, plus you can stretch them out over several meals, by partnering them with rice, curry, naan, or even just a few veggies. I hope you enjoy foraying into this British-Indian unprocessed loveliness as much as I do!
Now enjoy the other delicious, unprocessed dishes from the wonderful #SundaySupper group!
Alluring Appetizers and Stunning Sides
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