Indian
Indian - Curries and Gravies
Bisi Bele Bath
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup toor dal (split pigeon peas)
- • 2 tbsp sesame oil
- • 1 tsp mustard seeds
- • 1/2 tsp fenugreek seeds
- • 10 curry leaves
- • 12 shallots, peeled
- • 1 lemon-sized ball of tamarind, soaked in warm water
- • 2 tbsp sambar powder
- • 1/2 tsp turmeric
Preparation Steps
1
Phase 1
Pressure cook the dal with the turmeric and salt until soft, then whisk it smooth.
2
Phase 2
Squeeze the soaked tamarind to extract the pulp and strain it.
3
Phase 3
Heat the sesame oil and pop the mustard and fenugreek seeds with the curry leaves.
4
Phase 4
Add the shallots and saute until golden.
5
Phase 5
Add the tamarind extract and sambar powder and boil for 5 minutes, then stir in the dal and simmer for 10 minutes.
6
Phase 6
Serve hot with steamed rice.