TOTAL TIME (PREPPING & COOKING)

Stove top - 50 minutes

Thermomix - 50 minutes

 

YIELD

Approx 1 lt of curry sauce to go with 1.2 kg raw meat, seafood or vegetables.

 

SAUCE INGREDIENTS

100 g unsalted butter Western star

100 g onion peeled

10 g ginger

10 g garlic

1 sachet of Chilli Farm's dhansak curry spice mix

150 g lentils - Any of mix of Toor Dal, Massor Dal, Mung Dal.

100 g fresh tomato

15 ml lemon juice

1lt water

Onion and garlic free

• Do not add onion and garlic
• Add 5 g asafoetida (hing)

 

Note

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

 

STOVE TOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.

 

1.Gather all ingredients.

2.Chop peeled onions to a puree consistency. About 45 seconds in a food processor or a blender, set aside.

3.Blend ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.

4.Blend tomato to make a puree, set aside.

4.Heat butter in a sauce pan.

4.Add onion and cook until it turns light brown.

5.Add ginger/garlic paste and cook until butter comes to the top.

6.Add spice mix sachet with lentils, water, tomato, lemon juice cook on MEDIUM-LOW FLAME until lentils are fully cooked.

7.Switch off the flame, stir well rest it on closed lid for 10 minutes.