A delicious sour dahl from ” Mowgli Street Food” by Nisha Katona.
Blog Archives
Lemon Rice (4-6)
Slow Cooked Lamb with Figs and Pistachios ( 6)
Moqueca Fish Burgers (4)
Mowgli Mother Butter Chicken (4)
Cabbage with Tomatoes and Cashews (6)
Squash, Cashew and Tamarind Curry (4)
Mango and Paneer Curry (4)
Cheesy Masala Beans on Toast (2)
Pakistani style Potato and Spinach Curry (4)
Malabar Hill Eggs with Tomato Chutney (2-4)
Spiced Spinach Soup (4)
Mowgli Lamb Keema (4-6)
Egg, Turmeric and Coconut Curry (4)

An easy gently spiced and fragrant curry, from ” The Art of the Larder” by Claire Thompson. Serve with brown or white rice and a jarred Indian pickle or chutney. Cook as many eggs as you would like to serve. In the version shown here I used chopped fresh beetroot leaves instead of frozen spinach, adding and cooking them for a few minutes before adding the coconut milk.
Scrambled Paneer Curry (4)
A delicious paneer recipe to make at home from ” Romy Gill’s India ” by Romy Gill. She says its also a great choice for packed lunches or summer picnics: cut a pitta in half, turn each half into a pocket and fill with paneer to enjoy with pickled onions and salad on the side. She also suggests you can eat this paneer in a wrap, along with sliced onions and the chutney of your choice.