Recipes

Dhal Sauce

Ingredients
  • 10 Portions

    Dried Red Lentils 150g

    Cold water 350ml

    Dried Cumin Pinch

    Garam Masala Pinch

    Onions – Diced 1 small onion

    Garlic – Pureed 1 clove

    Tomato Puree Pinch

    Ginger Pinch

    Salt Pinch

    Pepper Pinch

    Fresh Coriander Leaf 10g

    Olive oil For frying

     

  • 50 Portions

    Dried Red Lentils 750g

    Cold water 1.75 ltrs

    Dried Cumin 1 tbsp

    Garam Masala 1 tbsp

    Onions – Diced 1.5 large

    Garlic – Pureed 0.5 bulb

    Tomato Puree 1 tbsp

    Ginger 0.5tsp

    Salt 1 tsp

    Pepper 1 tsp

    Fresh Coriander Leaf 50g

    Olive oil For frying

     

  • 100 Portions

    Dried Red Lentils 1.5kg

    Cold water 3.5 ltrs

    Dried Cumin 2 tbsp

    Garam Masala 2 tbsp

    Onions – Diced 3 Large

    Garlic – Pureed 1 Bulb

    Tomato Puree 2 tbsp

    Ginger 1 tsp

    Salt 1 tbsp

    Pepper 1 tbsp

    Fresh Coriander Leaf 100g

    Olive oil For frying

     

Method
  1. In a sieve, WASH the red lentils until the water runs clear this is VERY important
  2. In a suitable heavy bottomed sauce pan add the WASHED lentils and the cold water and mix very well
  3. Bring to the boil and reduce to SIMMER stirring regularly as the lentils will stick to the bottom of the pan and burn
  4. Cook for 35 minutes or until the lentils are just tender
  5. Remove from the heat and allow to stand, mix gently with a whisk to help the lentils to break up slightly
  6. In a separate pan, add the onions and fry on a moderate heat until soft
  7. Add the garlic, tomato puree and spices and cook for 5 minutes on a low heat adding more oil if necessary
  8. Add the cooked lentils to the onions and spices and mix very well
  9. Cook for a further 10 minutes to allow the flavours to mix
  10. Adjust the consistency with water if necessary and taste, if more spices are required add them and cook for a further 10 mins
Key Points
  • Try not to over cook this recipe as it can turn to mush.
Allergens

None