What's for supper - Second Course

RanzB

Honorary Master
Joined
Jul 4, 2007
Messages
28,702
  • 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.
 

ShaunSA

Derailment Squad
Joined
Sep 7, 2005
Messages
36,973
Will try it this weekend. Doubt it will look half as good as yours but taste should be good anyways :cool:
 

RanzB

Honorary Master
Joined
Jul 4, 2007
Messages
28,702
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!

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.
 

cerebus

Honorary Master
Joined
Nov 5, 2007
Messages
45,161
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.

Is it the SV Instant Pot or do you just use the yogurt function?
 

cerebus

Honorary Master
Joined
Nov 5, 2007
Messages
45,161
Did some baking. Apple custard cheesecake thing and caramel apple pudding

0ef43f1ce75027e35c2ce2f3c010e12a.jpg

ef64a48211fa13f5dd8886115ce71069.jpg
 

I.am.Sam

Honorary Master
Joined
Jun 14, 2011
Messages
89,562
  • 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.

is there a stove top version ?
 
Top