500g Yellow dhal
15ml Sunflower oil
2 Whole onions, finely chopped
3 Garlic cloves, grated
3mm Fresh ginger, skinned and grated
2 Red chillies, dried
10ml Curry leaves
20g Cumin fine
20ml Coriander fine
10 Green chillies
20g Turmeric fine
10ml Mustard seeds
300g Fresh coriander
45ml Lemon juice
Crispy onion, to serve
3 Onions, cut into bits and pieces
100ml Sunflower oil
150ml Corn starch
To taste Salt & Pepper
300ml Greek yoghurt
15ml Cumin fine
To taste Salt & pepper
2 Garlic cloves, skinned
3 Green chillies
300g Coriander (with stalks)
30ml Lemon juice
5ml Sugar (taste and adjust)
To taste Salt
100ml Luke warm water
2 Sachets instant yeast
750g Cake flour and extra for sprinkling
100g Desiccated coconut
10ml Baking powder
50g Tamarind paste, without seeds
2mm Ginger, grated
5ml Cumin, fine
Rinse the dhal. Boil the dhal in a pot for around 50 minutes or until cooked
through but not too soft. Set aside the dhal and create the aromatics to braise it in
Heat oil in a pan and 250 g butter in the pan and cook the following ingredients:
onions, garlic, ginger, red chillies, curry leaves, cumin, coriander, 2 green chillies
(cut in half), turmeric and mustard seeds. Add water when needed. Cook this for
15 minutes to infuse the flavours. Add the cooked dhal and let this simmer
together for 30 minutes. Finish this with chopped coriander, the rest of the butter
and lemon juice. Set aside for service.
Mix 100 ml of luke warm water and sugar and sprinkle the yeast over it to
activate. It is ready when there are bubbles on the surface.
Mix together cake flour, 50 g desiccated coconut, salt and baking powder.
Add the activated yeast to the dry ingredients and mix through. Then add the
water slowly until you get a batter that is thick, but not pourable. Once the
consistency is reached, add the Eno’s to the mixture, cover and let it stand for at
least 15 minutes. In the idli steamer (traditional Indian steamer used specifically for this dish) add
batter and steam for around 10 mins.
Add all the ingredients in a blender and blend together. Add a drop of water if it
is blending too dry.
In a sauce pan add tamarind paste, ginger, cumin and 500 ml of water to a pot
and bring it to a boil. Turn it down to a simmer and add the sugar. Let this cook
to reduce and become slightly syrupy.
Add the cumin to the yoghurt and flavour with salt and paper to taste. Set aside for service.
Crispy onion, to serve
Roll onion in salt, pepper and corn starch and fry until crispy, just before service.
Dish up the dhal in a deep plate, top with the idli, place small dollops of green chutney around the idli, followed by the cumin yoghurt. Drizzle with tamarind drizzle and top the idli with the crispy onion.
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