Savoury Lentil Cake (Ondhwo/Handvo)

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This savoury lentil cake called Ondhwa/Handvo by the Gujarati’s is a perfect dish to serve for weekend brunches, snacks and picnics.  I often serve it at BBQ’s too.

Ingredients for 4 servings: 

2 cups of ground chick pea dall (I soaked 2 cups of  chana dall and blended it in a blender using some water.  You can freeze the left over mixture)
½ cup corn flour
½ cup chick pea flour (Chana flour)
½ cup wheat flour
½ cup yogurt
½ cup chick peas or which should be soaked overnight and then boiled until soft. (you can used canned version too!)
1 onion – chopped finely
1 carrot – grated
1 cup grated cabbage
1 cup frozen mixed vegetables ( you can use any mixture you like)
3-4 cloves of garlic – minced
1 tsp. grated ginger
1-2 teaspoons salt
1 teaspoon chilly powder (optional)
3-4 green chillies – finely chopped (optional)
½ tsp soda bicarbonate
3-4 tsbp lemon juice
1 tsbp sunflower seeds  (optional)

For the tempering:
1 tsp. cumin seeds
4-5 tbsp oil
3-4 tbsp sesame seeds (save some to sprinkle on the top of the ondhwa)
2-3 cloves
1-2 cinnamon sticks
1 dried red chilly (optional)

Method: 

 1.  Pour all your flours into a mixing bowl and add yogurt and 1 cup of warm water and stir until smooth.

2.  Mix all your vegetables and chick peas in one bowl.  If you are using frozen vegetables, make sure they are defrosted.

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3.  Mix the vegetables and the mixed flours in a big mixing bowl.  Add all the spices and the ginger, garlic and green chillies and mix well.

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4.  Add the lemon juice, mix and add the soda bicarbonate.  The mixture should now rise a bit.

5. In a separate saucepan, heat the oil and add the tempering mixture – sesame seeds, cloves , cumin seeds, cinnamon sticks, dried chillies.  Once the spices stop popping add them to the ondhwa mixture and stir.

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6.  Transfer the mixture to a greased cake or bread tin and sprinkle some sesame seeds and sunflower seeds on the top and cook at 170 degrees C for 30 minutes.  Lower the heat after that to 140 degrees for 20 minutes.  Check if its cooked by putting a knife into the middle of the ondhwa.  It should come out dry if its cooked.  The top of the Ondhwa should be crispy and look fairly dark brown.

7.  Serve it hot or cold with any sauce.

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French Lentil Salad

A protein packed and delicious summer salad that is vibrant and tangy in flavour.

Ingredients:

400 g precooked green lentils
3 in piece cucumber finely diced
1 red onion finely diced
10 cherry tomatoes halved
3 sprigs of fresh coriander  or parsley finely chopped
Extra lemon wedges for garnish

 

Dressing

2 tablespoons Pelia olive oil
1 tablespoon Dijon mustard
juice of half a lemon
1/2 teaspoon salt
1/2 teaspoon white pepper powder
1/2 teaspoon chilli flakes
1 clove garlic finely minced

Method:

1. In a large bowl add the lentils, diced cucumber,diced onion, chopped coriander and cherry tomato halves.
2. In a jar with a lid add the olive oil, Dijon mustard, lemon juice, pepper powder,salt and garlic. Screw on the lid and mix the dressing to combine it.
3. Pour the dressing over the mixed lentil mixture and toss together.
4. Cover and chill salad for 30 minutes for flavours to infuse.

Serve with fresh french bread.

NB-Soak 1 cup lentils in cold water, drain and add them to a large saucepan with 2 pints water.Cook lentil until al dente and not mushy. Drain the lentils and use them in salad