Ravinder Bhogal's South Asian Feast: Coconut Dal, Pickle Toastie, Carrot Halva Cakes
Ravinder Bhogal's South Asian Feast: Dal, Toastie, Halva Cakes

Chef Ravinder Bhogal presents a three-course south Asian feast inspired by her Café Jikoni menu at the V&A East museum in London. The dishes celebrate the diversity of east London's community, blending flavors from India, Thailand, and beyond. Here are the recipes for spicy coconut dal, a Goan aubergine pickle and cheddar toastie, and carrot halva mini bundts.

Spicy Coconut Dal

This dal combines Indian and Thai influences, using red curry paste for a quick yet flavorful dish. It serves 4-6 people and takes 45 minutes total.

Ingredients:

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  • 1 tbsp coconut oil
  • 1 cinnamon quill
  • 4 green cardamom pods
  • 1 star anise
  • 3 tbsp red curry paste
  • 400ml coconut milk
  • 300g red lentils, washed
  • 250g carrots, chopped into rounds
  • 30g palm sugar
  • 30ml fish sauce
  • 1 heaped tbsp tamarind extract
  • Juice of 1 lime
  • Coriander leaves to garnish

Method:

  1. Heat oil in a large saucepan over medium-high heat. Fry cinnamon, cardamom, and star anise until fragrant.
  2. Add curry paste and stir-fry for 3-4 minutes until toasted. Pour in coconut milk and 600ml water; bring to a simmer.
  3. Add lentils and carrots. Reduce heat to low-medium and simmer uncovered for 25 minutes until lentils are tender.
  4. Season with palm sugar, fish sauce, and tamarind to balance salty, sweet, and sour. Stir in lime juice. Serve garnished with coriander.

Goan Aubergine Pickle, Cheddar and Chutney Toasted Sandwich

This grilled cheese sandwich features a spiky aubergine pickle, herbaceous green chutney, and melted cheeses. Makes 4 sandwiches.

For the pickle:

  • 2 tbsp neutral oil
  • ¼ tsp fenugreek seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 cinnamon stick, broken
  • 12 fresh curry leaves
  • 2 garlic cloves, sliced
  • 3cm ginger, matchsticks
  • 2 green serrano chillies, slit
  • 1 tsp turmeric
  • ¼ tsp chilli flakes
  • ½ tsp chilli powder
  • 1 large aubergine (500g), diced
  • 75ml white-wine vinegar
  • 40g light brown sugar
  • Salt to taste

For the green chutney:

  • 100g fresh coriander including stalks
  • 20g fresh mint leaves
  • 20 cashews, soaked
  • 1 green chilli, chopped
  • 1 small garlic clove
  • Juice of 1 lime
  • Salt
  • 1 heaped tsp caster sugar
  • 60ml ice-cold water

For the sandwiches:

  • 125g butter, softened
  • 8 thick slices white sourdough
  • 75g mature cheddar, grated
  • 75g mozzarella, grated

Method:

  1. For chutney: blend all ingredients to a fine puree.
  2. For pickle: heat oil in a wide pan over medium heat. Add fenugreek, fennel, cumin, and cinnamon; let seeds crackle. Add curry leaves, reduce heat. Add garlic and ginger; stir-fry until golden. Add chillies; cook until lighter. Sprinkle turmeric, chilli flakes, and chilli powder. Add aubergine; sauté 30 seconds. Pour vinegar, sugar, and salt; bring to boil. Cover and simmer 30 minutes until aubergine tender. Cool.
  3. Heat a sandwich toaster or frying pan. Butter both sides of bread. Place half slices butter-side down on baking paper. Spread with chutney, cheeses, and pickle. Top with remaining bread. Cook until cheese melts and bread is golden brown.

Carrot Halva Mini Bundts

These sticky, spiced cakes are reminiscent of traditional Indian carrot halva. Makes 12 mini bundts.

Ingredients:

  • 175ml rapeseed oil, plus extra for greasing
  • 200ml whole milk
  • 300g finely grated carrots
  • 100g ground jaggery or light brown sugar
  • 2 large eggs
  • 175g plain flour
  • ¾ tsp bicarbonate of soda
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp ground ginger
  • Salt
  • Zest of 1 orange
  • Zest of 1 lemon
  • 75g chopped walnuts

For the frosting:

  • 115g cream cheese
  • 240g icing sugar, sifted
  • ¼ tsp cardamom
  • Zest and juice of ½ lemon

Method:

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  1. Grease 12 mini bundt tins thoroughly. Preheat oven to 180C (160C fan).
  2. Heat milk in a pan; add carrots and cook on low until milk evaporates and carrots are sticky. Cool.
  3. In a stand mixer, beat jaggery and oil, then add eggs one at a time. In a separate bowl, mix flour, bicarb, spices, salt, and citrus zest. Fold into egg mixture, then add walnuts and cooked carrots.
  4. Divide batter among tins. Bake 20-25 minutes until skewer comes clean. Cool on rack.
  5. For icing: beat cream cheese until smooth, add icing sugar, cardamom, lemon zest and juice; beat until combined. Pipe or spread over cakes. Top with a walnut half and orange zest.