Fava | Split Pea Puree

Fava is a puree or spread made from yellow split peas, not Fava Beans (Dried Broad Beans).  The naming of these Mediterranean dishes is a mine field! A puree made from dried Broad Beans is known as koukofava.

There are many versions of Fava, some with cumin and sumac, but this one is made from split peas which are topped with capers and caramelised onion, eaten warm and served as a starter dip. Ottolenghi, whose recipe this is, says the dish is soothing yet exciting. It is indeed. It is a delight to see Ottolenghi use white pepper in several of his recipes – a rare thing these days but an exquisite taste.

You know we love pastes, purees, dips and spreads here and this is a delightful addition to our collection.

Similar recipes include Green Olive Tapenade, Cauliflower and White Bean Puree, and Fava Bean Puree with Dill and Olive Oil.

Browse more of our Purees and Spreads. Our Greek dishes are here. Or explore our Early Summer dishes.

Continue reading “Fava | Split Pea Puree”


Quince with Split Peas | Afghani Channa Dal with Quinces

This dish is a vegetarian version of a stew from Afghanistan, Quince Stew or Qorma-e-Behi. It uses lentils in place of the non-vegetarian items. It is a perfect Winter dish, fragrant from the quinces, and comforting and warming. Deeply, deeply warming.

I often use soft chard or other greens in this dish in place of the spinach, it works just as well.

Are you looking for more Quince recipes? Try Quince Pickle and Spiced Quinces. Check out some ways to use Quince in sweet recipes as well.

Or browse all of our Quince recipes, and our Afghani dishes, or explore our delicious Mid Winter dishes.

Continue reading “Quince with Split Peas | Afghani Channa Dal with Quinces”

Indian Bazaar Dal Makhani | Home Style Dal Makhani

A simple but exceptional Dal Makhani

The story of this Dal Makhani goes like this:

Some time ago in Bangalore, India, I had a Dal Makhani to die for. It was just a hotel room service meal ordered at a very busy at the time, yet it made me sink back into my couch with a wonderful smile on my face – as if I had transitioned and gone to Dal Heaven.

I rang through to the kitchen and asked for the recipe. Oh what hilarity that caused in the kitchen – much laughter and giggles, and simply hours later, I received a typed up recipe from the chef at the Oberoi in Bangalore. It is the most wondrous dish, full of butter and cream and takes some time, so a dish for special occasions. Continue reading “Indian Bazaar Dal Makhani | Home Style Dal Makhani”

A Indian-Rasam Style Spicy Tomato and Dal Soup

Ingredients from the freezer – Lunch is prepared in 15 minutes.

Every county has the concept of fusion cooking. Close to country borders, techniques, ingredients and dishes from neighbouring countries are adopted. Food fashion makes dishes from a different country popular and elements of their cuisine are adopted nationally. A great example is the initial influx of Chinese style food into Australia. No-one from China would have recognised the popular Chinese food – it was a fusion of Chinese techniques and tastes adapted for Australian preferences. The story repeats for the introduction of Italian, Greek, SE Asian, Vietnamese etc food, and the same process is repeated around the world. The food is always adapted for the strong preferences of the local population.

In this household we have tastebuds attuned at least a little to Italian, French and South East Asian flavours, not to mention the Australian preferences for flavour combinations. So sometimes I play with my beloved Indian flavours to create a dish close to but just not quite traditionally Indian.

Similar recipes include Pepper, Chilli and Cumin Seed Rasam.

Feel free to browse our Rasam recipes,  or you might be interested in our Indian recipes. Our Indian Essentials are here. We have a number of tomato soups. Or get inspiration from our Late Summer dishes.

Continue reading “A Indian-Rasam Style Spicy Tomato and Dal Soup”

Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel

Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils!

One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani in our recipe collection. Another favourite is Nilgiri Dal Makhani – I hope that you try it too.

Makhani is the Punjabi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore and it was so very very good. Along with their dosa, it was one of my first great discoveries when I began travelling to India.

Asking the Chef for the recipe, he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.

Are you looking for Dal Makhani recipes? Why not try some others too. We recommend Nilgiri Dal Makhani, Indian Bazaar Dal Makhani and Ma di Dal (Kali Dal). You might be interested in reading Why Mah di Dal is not Dal Makhani.

Or perhaps you are looking for Punjabi recipes. Try Quince Pickle, Potato and Eggplant Curry, and Baingan Bharta.

You might also browse all of our collection of Dal Makhani and similar recipes.  Our Punjabi recipes are here and our Indian recipes are here. Or find some inspiration in our Mid Winter recipes.

Continue reading “Dal Makhani | Restaurant Style | Recipe from the Oberoi Hotel”