Quick Creamy Dhal

Dangerously delicious dhal featuring the master of hot sauce fermentation; Singularity sauce. If you love real Indian food we highly recommend whipping this up. Feel free to pass off as your own.

 What you need...

500g of cooked kidney beans (can also use chickpeas) and cooked lentils
1 large tbsp Singularity hot sauce and more for serving
30 grams (2 tbsp) of butter
1 tbsp cumin seeds
1 small onion/large shallot chopped
3–4 whole green chillies, chopped
Fresh ginger, thumb size piece, peeled and chopped.
3 garlic cloves, chopped roughly
1 cup of chopped tomatoes
1 tbsp of tomato puree
1 small tsp of ground turmeric
1 small tsp of garam masala
1½ tsp ground coriander
fresh coriander chopped
1 cup of water
1 tbsp double cream.
salt and pepper to season

 

Soak the chickpeas in cold water for 8 hrs, or overnight.

Drain the chickpeas and add the garlic, spices and herbs to the chickpeas and blitz until you get a rough consistency.

Stir the mixture and add the flour and salt and pepper.

Heat oven to around 100 degrees. Heat a large, non-stick frying pan over a medium heat and add some oil. Use your hands to form the mixture into patties or balls (enough for around 16). Fry for 2 mins each side until crispy and brown. 

Keep in a warm oven while you fry the remainder of the mixture, continuing to add a little oil to the pan with each batch.

Grill some halloumi while the falafels are baking in the oven.

Serve wrapped in flatbread, pitta or wrap with hummous, drizzle Slow Richie's, chopped tomatoes, pickled turnip, grilled halloumi and fresh parsley.

If you don't want to cook all 16 in one go, freeze the patties before cooking.

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