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

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