Five Lentil Dhal With Chaat Masala Kale
A warming lentil soup with crispy chaat masala kale topping.
30 - 30minutes
30 - 30minutes
- 1 tsp of Chaat Masala Powder
- 100 grams of Kale
- 1 small bunch of Coriander (chopped)
- 1 half tsp of Garam Masala
- 1 tsp of Palm Sugar
- 3 large of Tomatoes (chopped)
- 1 half tsp of Cumin
- 1 half tsp of Coriander (Ground)
- 1 half tsp of Red Chilli Powder
- 1 tsp of Green Chilli Paste
- 1 tsp of Ginger Paste
- 1 tsp of Garlic Paste
- 2 whole of Onion (finely diced)
- 20 whole of Curry Leaves (fresh)
- 3 whole of Cloves
- 3 whole of Cardamom Pods
- 1 quarter tsp of Cumin Seeds
- 4 tbsp of Vegetable Oil
- 1 tsp of Turmeric
- 2 cloves of Garlic (peeled)
- 50 grams of Moong Dhal
- 50 grams of Urad Dhal
- 50 grams of Channa Dhal
- 50 grams of Masoor Dhal
- 50 grams of Toor Dhal
- Pick the lentils to remove any stones, mix the 5 lentils together and rinse 3-4 times
- Soak the mixture of lentils in cold water for 2 hours
- Place the lentil mixture in a pressure cooker, add 2 peeled cloves of garlic, ¼ tsp turmeric and salt and cover with 750ml cold water
- Cook the mixture in a pressure cooker until the cooker blows 4 whistles. The lentil mixture should be soft, thickened and pulpy.
- If you are happy with the consistency of the dhal mixture, leave aside until required, if the lentils are still a little firm and the consistency needs thickening, place the pan on a low flame and allow to simmer gently whilst you prepare the rest of the dish. Preheat your oven to 180°C
- Place the kales pieces on a baking tray and drizzle over a little vegetable oil, toss gently with your fingers to coat the kale. Sprinkle over a pinch of sea salt and place the baking tray in your preheated oven for 10 minutes. Toss the pieces around using tongs, then bake for a further 10 minutes. Remove from the oven when cooked through and sprinkle over the chaat masala. Toss well and keep aside in a warm place until required as a garnish.
- Whilst the kale pieces are roasting, prepare the base of dhal. In a saucepan heat 6 tbsp of vegetable oil, when hot, add in the cardamom pods, the cloves and the cumin seeds. Sizzle for 1 minute. Once the spices have crackled, add in the asafoetida and curry leaves and toss in the hot oil.
- Add in the diced onion with a pinch of salt, stir in the seasoned oil to coat well then fry for 6-7 minutes on a gentle heat until the onions are soft, buttery and golden brown.
- Once the onions have softened, add in 1 tsp each of the garlic, ginger and green chilli pastes. Stir in well and fry for 2 minutes along with the onions
- When the pastes have fried out, add in ½ tsp each of the Kashmiri red chilli powder, turmeric powder, coriander powder and cumin powder. Mix in well, if the pan gets too dry, add in a splash of water to loosen the ingredients.
- Add in the chopped tomatoes and palm sugar and fry for 7-8 minutes on a low heat until the tomatoes have melted and softened. Stir occasionally
- When the tomatoes have melted, gently pour in the cooked lentil base and stir everything together well. Allow the mixture to simmer together for a further 5 minutes
- Sprinkle in the garam masala and chopped coriander and stir well.
- Ladle the dhal into serving bowls and top with the chaat masala crisp kale.
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