Kavita Anand makes and sells fresh curry pastes under her brand Kavita's Kitchen.
The pastes are all plant based, handmade and can be used as marinades, in stir fries, or as traditional bases for curries. She shares a recipe for lentil risotto.
1 teaspoon whole cumin seeds
½ teaspoon ground black pepper (not fine grind)
1 teaspoon paprika powder
1 teaspoon turmeric powder
1½ teaspoon garam masala
1-inch piece fresh ginger, grated
1 pinch asafoetida (hing)
2 tablespoons ghee
1 cup lentils (red or brown or split mung beans or split yellow or any lentil)
½ cup basmati rice (or brown basmati rice)
5-6 cups water
1 teaspoon salt
In a non-stick pot over medium heat, roast spices and ginger in the ghee until aromatic.
Add mung beans and basmati rice.
Add water, salt and simmer for roughly 45 minutes, stirring occasionally, until the lentils and rice are cooked into a porridge like consistency.
Serve in a bowl or plate with meat or veggies.
Garnish with fresh chopped coriander and pickles on the side.