The flag of India is called the Tiranga meaning Tricolour. In the centre is the Asoka Chakra – a 24-spoke wheel
Disheschana masala, lentil dahl, onion bhajis *all vegan
Time 1.30 hrs
Effort 5/10
Rough cost £6
Capital New Delhi
Population 1,352,642,280 km2 (2nd largest)
Land mass 3,287,263 km2 (7th largest)
Languages Hindi, English
Religions80% Hinduism, 15% Islam


India is a vast country in South Asia with coastlines on the Arabian Sea and Bay of Bengal. It is the second-most populous country in the world and is a fast-growing major political economy. This large nation has a rich history spanning back 55,000 years ago with many different religions and their influence dominating the records.

Indian cuisine is world famous for its complex flavour profile and regional diversity. Spices are a staple feature of Indian cooking, which serves delicious flavours as well as delicate aromas. There are so many amazing recipes to get stuck into!

Indian cuisine features so many delicious vegetarian and vegan dishes, so we served up a vegan proper feast – onion bhajis, chana masala, and lentil dahl. Indian food is meant to be eaten socially until everyone is stuffed – and this is exactly what we did! Bhajis are a staple Indian side dish with different regions using their own main ingredient and recipe. Dahl and masala are two classic, easy meals. This assortment was all served up with fresh rice, coop naan breads, a mango chutney – yogurt dip and chilli flakes! It was absolutely delicious and the best thing was….loads of leftovers.


Lentil Dahl


  • 2 tbsp coconut oil, for frying
  • 2 large onions, chopped
  • 4 garlic cloves, finely chopped
  • 1 thumb fresh ginger, finely chopped
  • 1 fresh chilli, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garam masala
  • 2 cups red lentils
  • 3 cups veg stock
  • 1 tin coconut milk
  • 1 tin chopped tomatoes
  • A good squeeze of lemon juice
  • 1 tsp white sugar
  • salt + pepper, to taste


  1. In a large saucepan heat the oil on a medium heat and sauté the onions, garlic, ginger and chilli until soft for about 5 minutes. Then add the spices and stir for a further minute.
  2. Prepare the lentils by rinsing them under cold water. Put them into the saucepan, add the veg stock and mix to combine. Bring the mixture to a simmer and cook for 10 or so minutes until the lentils have absorbed most of their liquid.
  3. Pour in the coconut milk and chopped tomatoes and simmer for another 10 minutes until the lentils are nice and tender (#BIMINI).
  4. Season with some salt and pepper and add a good squeeze of lemon juice. Serve up with (again) fresh rice and chopped coriander!

Chana Masala


  • 2 tins of chickpeas 
  • 3 large onions, chopped
  • 3 garlic cloves, chopped
  • 5cm piece of ginger
  • 3 green chillies, roughly chopped
  • 1½ tbsp dairy free butter / coconut oil
  • ½ tsp coriander
  • ½ tsp cumin
  • 1 tsp tumeric
  • 1 tsp garam masala
  • ½ tsp chilli powder
  • 3 medium tomatoes, roughly chopped
  • TO SERVE: 1/2 cup chopped fresh coriander + fresh white rice


  1. Firstly, heat the butter or coconut oil in a large saucepan. Fry the prepared vegetables (onions, garlic, ginger + chillies) for 10 or so minutes.
  2. Stir in all the spices with a splash of water, and fry for a further 3 mins.
  3. Then add in the tomatoes with an extra splash of water and cook for 5 mins. Mix in the chickpeas and another 1/2 cup of water. Cook for 10 mins on a medium heat until everything is well cooked. Season with salt + pepper to taste and serve on fresh rice with fresh coriander sprinkled over the top.

Onion Bhaji


  • 2 large yellow onions, thinly sliced
  • 1 cup gram/chickpea flour (or plain at a push)
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 2 tbsp fresh coriander, chopped
  • 2 chillies, chopped 
  • 6 tbsp water
  • veg oil, for frying


  1. To start, in a large mixing bowl whisk the flour, baking powder, salt, cumin and turmeric together until combined.
  2. Next mix in the chilli, coriander, lemon juice and water until a thick batter forms. 
  3. Add in the sliced onions and mix until all of them are fully coated (use your hands!).
  4. In a large frying pan, heat a good inch of veg oil over medium heat.
  5. Once the oil is hot enough, carefully drop big tablespoonfuls of batter into the oil. Cook each bhaji for about 2-3 minutes on each side until golden. 
  6. Remove each bhaji with a slotted spoon or spatula and transfer them to a cooling rack with a bit of tissue paper underneath. Repeat until all the batter is gone!
धन्यवाद and see you in Indonesia! M + B x

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