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Drew Cole Soup Chef 1.6 L Manual

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AROUND THE WORLD |
*The SAUTÉ function cuts off
automatically after 5 minutes, this is
a special safety feature. If you require
longer, simply select the SAUTÉ
function again, and repeat as required.
INGREDIENTS:
METHOD:
01 Select the SAUTÉ* function, add the oil and allow to heat. Add the onion, garlic, ginger
and chilli and stir regularly for ~3 minutes until the onion begins to soften.
02 Add the cumin, turmeric and garam masala and stir for a further 1 minute until everything is
coated in the spices.
03 Add the lentils, kidney beans, tomatoes and water and stir to combine then cancel the
SAUTÉ function.
04 Put the lid on and select the CHUNKY function.
05 When the program has finished, open the lid and give your dal a good stir, then close and
lid and repeat the CHUNKY function again.
06 When the program has finished, open the lid and stir in the butter and cream and season
to taste before serving.
1 tbsp olive or cooking oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2cm fresh ginger, peeled and grated
(or 1 tbsp ground ginger)
1 green chilli, finely chopped
1 tsp ground cumin
1 tsp turmeric
1 tsp garam masala
150g black (or green) lentils
1 x 400g can kidney beans
1 x 400g can chopped tomatoes
600ml water
50g butter
300ml double cream
Salt and pepper (to taste)
Prep Time: 5 minutes
Cooking Time: 55 minutes
Serves: 4-5
Dal Makhani, or buttered black dal is traditionally a slow-cooked creamy dal
originating from the Punjab region of Northern India.
If you can’t track down urad dal then green lentils are a good substitute and
are usually easier to find. This is best drizzled with double cream and a sprin-
kle of fresh coriander or mint.
DAL MAKHANI
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  • timer goes back to original start time when opened for less than two minutes Submitted on 2-1-2022 at 12:22

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