Dish up some dhal
Spice up the cooler months with this flavourful soup
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 noosabeachhousepk.com.au. This dish will feature at his Farm to Fork dinner on June 21.
Dhal soup with spiced tempeh.