This is an absolutely delicious, wholesome, nourishing,
spiced bowl of comfort.
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| Yes, there are dishes, but it's worth it |
I affectionately call it spiced veggie mush, but it’s so
much more than that. This is apparently a common lunch in India, where it is
served with a lovely soft bap on the side. I’m salivating just thinking about
it, especially with my delicious brioche bun recipe.
The good thing is, all you need are a few vegetable cupboard
staples and some spices and you’re good to go. The spice mix is the only tricky
bit, made by toasting and grinding whole spices.
It feels like a lot of ingredients and I know that not
everyone obsessively buys whole spices. You can sub in the ground version of
the spices if you need, but the flavour won’t quite be the same.
For a mix made of pre-ground spices, I’d suggest:
For a mix made of pre-ground spices, I’d suggest:
- 1.5 tsp ground coriander
- 1 tsp cumin
- pinch chili powder
- pinch ground cinnamon
- pinch ground cloves
- a good few twists of ground black pepper
(the traditional recipe also calls for amchur powder which is hard to find. It is a dried mango powder and apparently is quite
zesty, I just
left it out because I find the chopped tomatoes zesty enough.)
I served mine with what I had to hand – wholemeal chapatti.
I kind of wish I’d had a fresh brioche roll though.
