Dish up some dhal

Spice up the cooler months with this flavour­ful soup

Life & Style Weekend - - EASY EATING - with Peter Ku­ru­vita

THIS recipe, from my re­cent se­ries on SBS, Peter Ku­ru­vita’s Coastal Kitchen, is one of my favourite vege­tar­ian dishes and per­fect for the cooler weather.

Dhal soup with spiced tem­peh

IN­GRE­DI­ENTS: ◗ 2 x 250g pack­ets of tem­peh, frozen overnight then slowly de­frosted over the day ◗ 500ml (2 cups) co­conut oil, for fry­ing ◗ 5 spring onions, shred­ded ◗ 50g Greek style yo­gurt, to serve ◗ TEM­PEH MARI­NADE: ◗ 2 knobs of gin­ger, peeled and coarsely chopped ◗ 250ml (1 cup) light soy sauce ◗ 1 long red chilli, chopped ◗ 150ml mirin DHAL SOUP: ◗ 110g (1⁄2 cup) green lentils ◗ 120g (1⁄2 cup) chana dhal ◗ 100g (1⁄2 cup) red lentils ◗ 2 tsp freshly grated turmeric or 1 tsp ground turmeric

◗ 1 onion, finely chopped ◗ 4 gar­lic cloves, thinly sliced ◗ 100ml vir­gin co­conut oil ◗ 5 dried whole chill­ies, split ◗ 1 tsp cumin seeds ◗ 1⁄2 tsp dill seeds ◗ 1⁄2 tsp fen­nel seeds ◗ 1⁄2 tsp black sesame seeds ◗ 2 tsp black cracked pep­per ◗ 1 tbs garam masala, plus ex­tra to serve ◗ 2 tsp salt

NOTE: You will need to be­gin this recipe the day be­fore.

METHOD: When the tem­peh has de­frosted, slice each block into 4 pieces, then cut it in half. To make the mari­nade, com­bine all the in­gre­di­ents in a bowl. Add the tem­peh, then cover and re­frig­er­ate for 6 hours. To make the dhal soup, soak the green lentils and chana dhal to­gether in cold wa­ter for 30 min­utes. Drain and place in a fine sieve with the red lentils and rinse thor­oughly un­der cold run­ning wa­ter to re­move the starch. Place in a large saucepan with the onion, gar­lic, turmeric and 1 litre wa­ter and bring to the boil over medium-high heat. Re­duce the heat to low and sim­mer for 10-12 min­utes or un­til the lentils are soft and pulpy.

Heat the co­conut oil in a small heavy-based fry­ing pan or wok over medium-high heat. Add the chill­ies and all the spices ex­cept the garam masala and salt and cook for 1-2 min­utes or un­til the chill­ies change colour. Stir in the garam masala and some liq­uid from the dhal and stir to com­bine well. Add the spice mix to the dhal, then cover and cook, stir­ring oc­ca­sion­ally for 5 min­utes or un­til thick­ened and re­duced. Sea­son with salt.

Mean­while, heat the 500 ml (2 cups) co­conut oil in a small heavy-based fry­ing pan or wok to around 180C or drop a piece of bread into the oil and if it pops up to the top, the oil is hot. Work­ing care­fully, drop sin­gle pieces of tem­peh into the hot oil, cook­ing quickly to seal the mari­nade in­side. Di­vide the dhal among bowls, and top with the tem­peh, a sprin­kling of spring onions, a dol­lop of yoghurt and a pinch of garam masala.

For all the lat­est and spe­cial events at Peter’s res­tau­rant, Noosa Beach House go to noos­abeach­ This dish will fea­ture at his Farm to Fork din­ner on June 21.


Dhal soup with spiced tem­peh.

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