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
- In a sieve, WASH the red lentils until the water runs clear this is VERY important
- In a suitable heavy bottomed sauce pan add the WASHED lentils and the cold water and mix very well
- Bring to the boil and reduce to SIMMER stirring regularly as the lentils will stick to the bottom of the pan and burn
- Cook for 35 minutes or until the lentils are just tender
- Remove from the heat and allow to stand, mix gently with a whisk to help the lentils to break up slightly
- In a separate pan, add the onions and fry on a moderate heat until soft
- Add the garlic, tomato puree and spices and cook for 5 minutes on a low heat adding more oil if necessary
- Add the cooked lentils to the onions and spices and mix very well
- Cook for a further 10 minutes to allow the flavours to mix
- 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
