A taste of India

Take a stroll down bustling lane-ways of India with these authentic street foods.

Dhal-stuffed paratha with raita

PREP + COOK TIME 1 HOUR 10 MINUTES SERVES 4

60g ghee (clarified butter), melted,

or ¼ cup (60ml) vegetable oil

1 teaspoon garam masala

2 teaspoons ground ginger

½ teaspoon ground coriander

1 clove garlic, crushed

1 long green chilli, chopped finely

1 sprig coriander, leaves and stem chopped,

root chopped finely

400g can brown lentils, drained, rinsed

½ cup (60g) frozen peas

2½ cups (375g) atta or wholemeal plain flour

mint leaves and extra coriander leaves (optional), to serve

CUCUMBER RAITA

200g Greek yoghurt

1 tablespoon lemon juice

1 tablespoon finely chopped mint

¼ Lebanese cucumber (35g), seeded, chopped finely

½ teaspoon ground cumin

salt, to taste

1 Heat 20g of the ghee in a large saucepan over medium heat; cook spices and garlic for 1 minute or until fragrant. Stir in chilli and coriander root, then lentils and 1 cup (250ml) water; bring to the boil. Reduce heat; simmer for 15 minutes or until lentils have broken down and absorbed the water.

2 Add peas to pan; cook for 2 minutes or until heated through. Stir in coriander leaves and stem. Season to taste. Remove from heat. Refrigerate until cooled.