Quick Creamy Dhal

Head over to the bottle shop to buy this sauce!

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.

Singularity Sauce

What you need...

1 Large tablespoon of Singularity Hot Sauce and more for Serving

30 Grams of butter (2 Tablespoons)

1 Tablespoons Cumin Seeds

1 Small Onion or Large Shallot Chopped

3–4 Whole Green Chopped Chillies

Fresh Ginger, Peeled and Chopped. (About the Size of yoru Thumb).

3 Garlic Cloves, Chopped Roughly.

1 Cup of Chopped Tomatoes

1 Tablespoon of Tomato Puree

1 Small Tablespoon of Ground Turmeric

1 Small Tablespoon of Garam Masala

1½ Tablespoon Ground Coriander

Fresh Coriander Chopped

1 Cup of Water

1 Tablespoon Double Cream.

500g of Cooked Kidney Beans (can also use chickpeas) and cooked lentils

Salt and Pepper to SZN

Get yo cook on!

  • Soak the chickpeas in cold water for 8 hours, 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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