SHOPPING LIST: Cooking Skills: Pulses and Beans 1, Chapter 3 (Dals and Bean Curries)

Red or yellow split lentils (masoor or toor dal), tinned chickpeas, tinned or home-cooked kidney beans, tinned chopped tomatoes, tinned coconut milk, onions, garlic, fresh ginger, green chillies, turmeric, cumin seeds, mustard seeds, ground coriander, garam masala, mild chilli powder, dried red chillies, curry leaves (optional), ghee or rapeseed oil, lemons, fresh coriander, basmati rice, flaked sea salt and black pepper.

Tarka dal (4 portions)
[ ] 250 g red split lentils, rinsed
[ ] 800 ml water
[ ] ½ tsp turmeric
[ ] 1 tbsp grated fresh ginger
[ ] 1 tsp flaked sea salt
[ ] 2 tbsp rapeseed oil or ghee
[ ] 1 tsp cumin seeds
[ ] 3 garlic cloves, sliced
[ ] 1 dried red chilli (optional)
[ ] 1 lemon, juice

Chana masala (4 portions)
[ ] 3 tbsp rapeseed oil
[ ] 2 onions, finely chopped
[ ] 4 garlic cloves, grated
[ ] 2 tbsp grated fresh ginger
[ ] 1 tsp cumin seeds
[ ] 1 tsp ground coriander
[ ] ½ tsp turmeric
[ ] ½ tsp mild chilli powder
[ ] 400 g tin of chopped tomatoes
[ ] 2 tins of chickpeas (400 g each), drained and rinsed
[ ] 150 ml water
[ ] 1 tsp garam masala
[ ] 1 lemon, juice

Rajma (kidney bean curry) (4 portions)
[ ] 3 tbsp rapeseed oil
[ ] 1 tsp cumin seeds
[ ] 2 onions, finely chopped
[ ] 3 garlic cloves, grated
[ ] 2 tbsp grated fresh ginger
[ ] 1 tsp ground coriander
[ ] ½ tsp turmeric
[ ] ½ tsp mild chilli powder
[ ] 400 g tin of chopped tomatoes
[ ] 2 tins of kidney beans (400 g each), drained and rinsed
[ ] 200 ml water
[ ] 1 tsp garam masala
[ ] 2 tbsp chopped coriander

A coconut lentil curry (4 portions)
[ ] 2 tbsp rapeseed oil
[ ] 1 onion, finely chopped
[ ] 3 garlic cloves, grated
[ ] 1 tbsp grated fresh ginger
[ ] 1 tsp ground coriander
[ ] ½ tsp turmeric
[ ] 200 g red split lentils, rinsed
[ ] 400 ml tinned coconut milk
[ ] 400 ml water
[ ] 1 tsp mustard seeds
[ ] 10 curry leaves (optional)
[ ] 1 lime, juice

For the experiments
[ ] Basmati rice
[ ] A small frying pan for the tarka
[ ] Extra lemons