How to make Chiman’s Dal Spice Blend in a thermal cooker – Medium Hot.
This recipe can be cooked in a Thermal Cooker if you have one. I always use my top pot for the dal and this allows me to cook my main dish underneath at the same time.
If you don’t have a thermal cooker this spice blend can be cooked in the conventional way using the instructions on the packet but remember you will not save up to 80% on cooking fuel.
- Chimans Dal Spice Blend
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 2 cloves garlic, crushed
- 225g red lentils or moong dal
- 900ml pints water
- salt to taste
- squeeze of lemon
- fresh coriander to garnish
- Heat the oil in the top pot until just smoking.
- Add spices, stirring continuously for 30 seconds or until spices sizzle. Remove from heat.
- Add onion and garlic. Stir fry on medium heat for 1-2 minutes.
- Add lentils, salt and water; stir well.
- Bring to the boil and then place the top pot in the inner pot containing your main meal which is in the outer insulated container.
- Shut the lid and leave to cook for the same time as the main or a minimum of 1 hour.
- Add lemon before serving and garnish with fresh, chopped coriander.
- Chiman’s spice mixes have a long best before time, however are safe to use after that time. They simply lose some flavour.
- If you are cooking for less than 4 people you could freeze some of the cooked meal or only use half the packet.
- If you find the food too spicy or too hot, simply use less than the whole sachet of spices according to taste.
- If you like more of a chilli kick, add some fresh chopped chilli to the dish or serve in a small bowl so that everyone can have exactly the amount they like.
- If you find your mouth burning, resist the temptation to drink water. Instead, have a spoonful of yogurt or a lassi drink.
- We often get asked which oil to use – vegetable oil is the best option as it is light, doesn’t affect the flavour of the spices and it’s healthy too!
- Best for kids (and adults!) who like a mild curry: Kofta Bhoona (let them roll the balls themselves); Chicken Korma; Chicken Tikka Masala; Cauliflower & Spinach Bhaji
- An anonymous tip: Try adding a few green peas to the Spicy Chick Peas. It adds colour without upsetting the balance of the dish
- If you have any left over it is really nice cold with a salad.
Garam Masala, Cumin Seeds, Turmeric, Cayenne Pepper, Ginger