What's for supper - Second Course

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ShaunSA said:
Recipe?
Click to expand...
  • Canned chickpeas (2 cans)
  • 1 cup red lentils
  • 1 tsp turmeric
  • tomato paste (around 1.5 tsp)
  • 1 tbsp mixed masala
  • 1 tbsp chilli powder
  • 1 tbsp ginger garlic paste
  • 1 onion
  • 2 tomatoes grated
  • 2 bayleaves
  • 1 tsp mustard seeds
  • 2 pieces cinnamon

Fry whole spices (last three) in some oil/butter, then soften onions. Add in your ground spices and ginger garlic. Sauté until fragrant.
Add in your drained chickpeas and washed lentils. Combine with about 1.5 cups water.
Top with the tomatoes.
6 Minutes High Press, Quick Release.
Mine was a bit watery, so I kept it on medium sauté to thicken bit.
Garnish with dhania, lemon and a drizzle of cream (for presentation)
Mine was served with store bought garlic butter naan.
 
Will try it this weekend. Doubt it will look half as good as yours but taste should be good anyways :cool:
 
JibbersCrabst said:
Really need to get a sous vide stick. I've made an epic short rib in a dutch oven, the only problem is how long it takes. Looks epic bud!
Click to expand...

I've had an old school sous vide for about 10 years, but my Instant Pot now doubles as a SV machine when I need it to. The only issue is that the pot doesn't hold that much.
 
RanzB said:
I've had an old school sous vide for about 10 years, but my Instant Pot now doubles as a SV machine when I need it to. The only issue is that the pot doesn't hold that much.
Click to expand...

Is it the SV Instant Pot or do you just use the yogurt function?
 
Did some baking. Apple custard cheesecake thing and caramel apple pudding

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RanzB said:
  • Canned chickpeas (2 cans)
  • 1 cup red lentils
  • 1 tsp turmeric
  • tomato paste (around 1.5 tsp)
  • 1 tbsp mixed masala
  • 1 tbsp chilli powder
  • 1 tbsp ginger garlic paste
  • 1 onion
  • 2 tomatoes grated
  • 2 bayleaves
  • 1 tsp mustard seeds
  • 2 pieces cinnamon

Fry whole spices (last three) in some oil/butter, then soften onions. Add in your ground spices and ginger garlic. Sauté until fragrant.
Add in your drained chickpeas and washed lentils. Combine with about 1.5 cups water.
Top with the tomatoes.
6 Minutes High Press, Quick Release.
Mine was a bit watery, so I kept it on medium sauté to thicken bit.
Garnish with dhania, lemon and a drizzle of cream (for presentation)
Mine was served with store bought garlic butter naan.
Click to expand...

is there a stove top version ?
 
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