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Making Pakora’s:

  • 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

Creating the Soup:

  • Knorr Corn Oil (4x5L) 60 ml
  • 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

Plating:

  • Coriander, leaves picked 3 g
  • Cream 50 ml
  1. Making Pakora’s:

    • Place the dahl in a container and cover with water. Leave over night to soften.
    • Next day drain off all the excess water, the dahl 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 thebaking powder, now rest for 30min.
    • Heat frying oil to 170°C. Using 2 spoons make quenelles and drop them in to the oil, let them cook till golden brown then remove and drain on paper towel.
  2. Creating the 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 10min.
    • 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.
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