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Pakoras:

  • Urid, Dahl 225 g
  • Water 125 ml
  • Cumin, seeds 1 g
  • Garlic 4 g
  • Ginger 4 g
  • Turmeric powder 1 g
  • Salt 3 g
  • Coriander leaves, chopped 2 g
  • Green chilli, chopped 2 g
  • Red capsicum, brunoise 40 g
  • Green capsicum, brunoise 40 g
  • Baking soda 1 g

Soup:

  • Onion, brunoise 350 g
  • Dry red chilli, copped 6 g
  • Cumin, seeds 4 g
  • Mustard, seeds 5 g
  • Asafoetida, powder 2 g
  • Curry, leaves 4 g
  • Chilli sweet green, chopped 350 g
  • Curry, base 100 g
  • Salt 8 g
  • Sugar 3 g
  • Water 1 l
  • Cream 60 ml
  • Oil 60 ml

Plating:

  • Coriander, leaves picked 3 g
  • Cream 50 ml
  1. Pakoras:

    • Place the daal in a container and cover with water. Leave overnight to soften.
    • Next day drain off all the excess water, the daal should have doubled in size. Place in a blender with the cumin seed, garlic, ginger, turmeric powder and water. Blend till smooth.
    • Stir through the salt, coriander leaves, chilli pepper, red and green capsicum. Mix in the baking powder, now rest for 30 mins.
    • Heat frying oil to 170°C. Using 2 spoons make quenelles and drop them in the oil, let them cook till golden brown then remove and drain on a paper towel.
  2. Soup:

    • Heat the oil and sauté off the onions, once soft, add the dry red chilli, cumin seeds, mustard seeds, asafoetida powder, curry leaves, sweet green chilli, curry base and salt, then cook till soft and fragrant.
    • Remove from heat and place in a blender with the water, then blend till smooth. Return to the heat and simmer for 10 mins.
    • Whisk in the Knorr Tomato Powder and simmer for another 1 min, remove from heat and mix in the cream.
  3. Plating:

    • Divide the soup up into bowls then garnish with the pakoras, cream and coriander leaves.
    • Serve with naan or roti.