Masala Recommends: Prepped and Ready
By: Venesa Daswani
In the world of Indian cuisine, every meal is a celebration of vibrant flavours, tantalising aromas, and delightful textures. However, we might not all be lucky enough to have wonderful mums or didis living with us and cooking us a delicious Indian spread every day; and even if we’re talented enough to create a perfectly- round roti, we may not have the time, energy, or money for the labour of love that is an Indian feast. The answer? Meal prepping: these recipes are designed to be swift, without skimping on the rich, aromatic flavours you crave, and you can feel good about what you eat, as they are not only delicious, but also packed with nutritious ingredients. In just a few minutes, you’ll you’ll be sorted for the rest of the week. Plus, you won’t be tempted to eat out so much when you have these scrumptious options waiting in your fridge. So grab your apron, unleash the spices, and let the culinary adventure begin!
CHICKPEA SALAD: The Refreshing Kick-Start
Imagine starting your day with a burst of freshness! A chickpea salad is a delightful medley of plump, nutty chickpeas, crisp cucumbers, juicy tomatoes, and a zesty zing of freshly-squeezed lemon juice. Toss in some finely-chopped red onions and fragrant coriander, sprinkle with cumin powder, and you’ve got a salad that dances on your taste buds and leaves you craving more. Moreover, this salad can last up to a month if you store it correctly in the fridge.
Ingredients:
• 1 can of chickpeas (drained and rinsed)
• 1 tomato (chopped)
• 1 red onion (finely chopped)
• fresh coriander (chopped)
• lemon juice
• salt and pepper
• cumin powder
Instructions:
1. Mix all the vegetables with the chickpeas in a large bowl.
2. Add the lemon juice, salt, pepper, and cumin powder to taste.
3. Toss well and garnish with fresh coriander.
VEGETABLE PULAO: The Comforting Symphony
Picture a pot of vegetable pulao simmering on the stove, filling your kitchen with the warm, inviting aromas of cumin, cardamom, and cloves. Fluffy basmati rice with colourful carrots, peas, and beans, all enveloped in the golden glow of turmeric and the rich depth of garam masala. This one-pot wonder is a comforting symphony of flavours and textures, perfect for a hearty meal that feels like a warm hug.
Ingredients:
• 1 cup basmati rice
• 2 cups of water
• 1 cup of mixed vegetables (carrots, peas, beans, etc.)
• 1 onion (sliced)
• 1 tomato (chopped)
• 1 tsp cumin seeds
• 2 cloves
• 2 green cardamom seeds
• 1 bay leaf
• 1 tsp turmeric powder
• 1 tsp garam masala
• salt to taste
• oil
Instructions:
1. Rinse the rice and soak it in water for 30 minutes, then drain.
2. Heat oil in a pan and add the cumin seeds, cloves, cardamom, and bay leaf.
3. Add the sliced onions and sauté until golden brown.
4. Add chopped tomatoes and cook until soft.
5. Add the mixed vegetables and cook for a few minutes.
6. Add the turmeric powder, garam masala, and salt.
7. Add the drained rice and mix well.
8. Pour in the water, bring to a boil, and then simmer until the rice is cooked and water is absorbed.
MASOOR DAAL (RED LENTIL CURRY): The Cosy Hug in a Bowl
There’s nothing quite like a bowl of masoor daal to soothe your soul. Red lentils, cooked to perfection, create a creamy, comforting base that’s infused with the earthy warmth of turmeric and coriander. As you sauté these ingredients, you’ll f ill your kitchen with a savoury, mouth-watering aroma that promises a bowl of pure, nourishing comfort. Garnish with fresh coriander, and you’ve got a dish that’s as beautiful as it is delicious.
Ingredients:
• 1 cup red lentils (masoor daal)
• 3 cups of water
• 1 onion (chopped)
• 2 tomatoes (chopped)
• 2 garlic cloves (minced)
• 1 knob of ginger (cut into 1 inch and minced)
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• salt to taste
• fresh coriander (chopped)
• oil
Instructions:
1. Rinse the lentils thoroughly and cook them in 3 cups of water until soft.
2. Heat oil in a pan and add the cumin seeds.
3. Add the chopped onions and sauté until golden brown.
4. Add the minced garlic and ginger, and cook for a minute.
5. Add the chopped tomatoes and cook until soft.
6. Add the turmeric powder, coriander powder, salt, and the cooked lentils to the pan and mix well.
7. Simmer for 10 minutes.
8. Garnish with fresh coriander and serve.
