INGREDIENTS
Dahl
6 garlic cloves, peeled
6cm ginger, peeled and roughly chopped
1 cup coriander stalks, roughly chopped
2 long red chillies
2 tbsp vegetable oil
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp curry powder
½ tsp chilli powder
2 tsp salt
1 brown onion (150g), peeled
1 carrot, peeled
1 tbsp black mustard seeds
500g red lentils, washed and drained
400g chopped tomatoes
400ml coconut cream
Crispy kale and cashews
200g kale, washed and destalked
1 tbsp vegetable oil
¼ tsp Aleppo chilli powder
100g raw cashews
Brown rice
5 cups brown basmati rice, rinsed
METHOD
Dahl
- Place the garlic, ginger, coriander, chillies, vegetable oil, ground cumin, ground coriander, curry powder, chilli powder and salt into a food processor and process for 2 minutes, or until a smooth paste has formed.
- Change food processor blade to a grate disk (or use hand grater) and grate the onion and carrot on top of the paste.
- Place the mix into a deep unperforated steam container that can fit at least 2.8 litres.
- Add the mustard seeds and Steam at 100°C for 10 minutes.
- Add the lentils, tomatoes, coconut cream and 700 ml water and stir to combine.
- Place in the steam oven and Steam at 100°C for 1 hour.
Crispy kale and cashews
- Toss the kale with the oil, chilli and ½ tsp salt. Spread out over two baking trays.
- Place cashews on the end of one of the baking trays, moving the kale to one side. Preheat the oven on Fan Plus at 150°C.
- Place baking trays on shelf position 2 and 4 and cook for 15 minutes until the kale is crispy and the cashews are toasted.
Brown rice
- Place rice in an unperforated steam container with 7 ½ cups of water and 2 tsp salt. Steam at 100°C for 28 minutes.
Hints and tips
- The dahl can be pureed with a hand blender, or loosened with more water, depending on preferred consistency.
- The chilli can be adjusted according to taste.
- The recipe makes a large amount, but easily be halved, or leftovers can be frozen for up to 3 months.
Miele
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