Saturday, 30 March 2013

Lentil dhal the thermomix way

Same recipe as below, adapted by me for Thermione.  Again, in memory of Steve Neville.

Lentil Dhal:

two shallots, peeled and halved
ginger, peeled, enough to give about 1 tsp when grated, cut into 'coins'
1 plump garlic clove, peeled
Put all of the above into the bowl and zizz briefly until reduced almost to a paste but not quite.  If necessary, push the mix back down and zizz again.

A splash of olive oil or a lump of butter/ghee
Add the oil or butter and saute on 90, 4 mins, speed 1-2

1 tsp ground coriander
1/2 tsp chilli powder, turmeric and cinnamon
Add the spices and continue saute-ing on 90, 4 minutes, speed 1-2 to cook out the spices.  Check and give it another few minutes if it smells 'raw' - this is very important.

200g red lentils
1 heaped tsp vegetable stock paste, marigold or equivalent
boiling water
black pepper
Weigh in the lentils and stir briefly.
Pour in enough boiling water to cover the blade unit, add the stock paste (or equivalent) and some black pepper.
Cook for 15 mins at 100, reverse speed 1-2.  Check and give it a bit longer if it's not at the desired consistency.  It should be like gloopy porridge in texture.  Taste and adjust salt/pepper as required.

I've just made it, to work out the adaptations, and it really is delicious.  Thermo-ing, even on reverse, does reduce the lentils to mush, but they do anyway in this recipe.  If you want something with a bit more bite to it, use green or brown lentils instead and cook until they are soft.

I used mild chilli powder and, after tasting, added a bit of chilli puree.  I wish I'd thought to add a red chilli to the first stage.  I have one and I think it would have added much to the flavour.  Something to make a note of and do next time.  I didn't add salt because the stock paste is salty and I think this is very much down to individual taste anyway.

It has made a bowlful but it freezes well.

No comments:

Post a Comment