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.
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 your 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
- 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.