Ingredients
Paste
- 6 cloves garlic
- 4 cm ginger
- 1 --- tomato
- 1 onion
- 1/2 Birdseye Chilli
- corriander leaves, handful
Dal
- 4 tbsp tomato paste
- 2 tbsp curry powder
- 1 tbsp chilli powder, optional
- 1 tsp fenugreek leaves
- 1/2 tsp turmeric powder
- 1 pinch asafoedita powder
Also
- 20 g oil
- 200 g cream, OR
- 200 g coconut cream
- 200 g black urid dhal
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak the black urid dhal for at least 4 hours. Place in pressure cooker, bring to pressure for 3 mins and natural release. (or place in pan of water, bring to boil and simmer until cooked).
Place the Paste ingredients in the bowl and mix speed 4 / 1 min.
Add the oil and cook varoma / speed 2 / 4 mins.
Add the Dal ingredients and mix speed 2-3 / 20-30 secs.
Add cream/coconut cream and 200g water and cook 100degrees c / speed 2 / 10 mins.
Pour into thermoserve and stir through the cooked black urid dhal.
Season with salt, garam masala and lemon juice.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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