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...
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.