My Kitchen Rules South Africa


Mumbai Nights

05 June



Recipe courtesy of Kim and Pashi


Butter dhal

500g Yellow dhal

15ml Sunflower oil

500g Butter

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

Flavoured yoghurt

300ml Greek yoghurt

15ml Cumin fine

To taste Salt & pepper

Green chutney

2 Garlic cloves, skinned

3 Green chillies

300g Coriander (with stalks)

30ml Lemon juice

2ml Vinegar

5ml Sugar (taste and adjust)

To taste Salt


100ml Luke warm water

15ml Sugar

2 Sachets instant yeast

750g Cake flour and extra for sprinkling

100g Desiccated coconut

5ml Salt

10ml Baking powder

15ml Eno

300ml Water

Tamarind drizzle

50g Tamarind paste, without seeds

2mm Ginger, grated

5ml Cumin, fine

500ml Water

60ml Sugar


Butter dhal

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.

Green chutney

Add all the ingredients in a blender and blend together. Add a drop of water if it

is blending too dry.

Tamarind drizzle

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.

To serve:

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.


Keen for more tasty recipes? Watch My Kitchen Rules South Africa Season 2 every Sunday at 18:00, only on #MNet101. Watch exclusive interviews with the judges and contestants right here on our website and follow the conversation on Twitter @MNet / #MKRSA or on our official M-Net Facebook page.

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