Twice-Baked Cauliflower Souffle
A deliciously fluffy souffle from Chef, Chris Timmins of Farmers Arms Hotel Daylesford in Victori...
1 cup whole black lentils (soaked overnight)
1 Tbs fenugreek
2 cups tomato purée
2 tsp garlic paste
1 Tbs ghee
200g unsalted butter
1 cup thickened cream
5 green cardamom pods
2 black cardamom pods
2 cinnamon sticks
2 star anise
1 tsp cumin
2 bay leaves
Salt to taste
1 piece food grade charcoal
A pinch of asafoetida
1 tsp pepper powder
Wash the black lentils with water and soak in water overnight.
Drain and refill the water in the dal the next morning.
Add a pinch of asafoetida.
Boil dal over a slow flame for 1 hour, stirring regularly.
Heat ghee in a pot over a slow flame. Add garlic and roast until golden brown.
Add tomato purée and cook for 5 minutes. Add fenugreek and all the whole herbs and cook again for 5 minutes.
Pour the cooked dal onto the tomato masala. Stir and add cream.
Add water, salt, pepper powder and roasted cumin.
Cook over a slow flame for 1 hour with regular stirring.
Add unsalted butter and cook again for 1 1/2 hours.
Smoking the dal:
Burn a piece of charcoal on the direct flame until it turns white.
Make a small bowl of aluminium foil and keep it in the dal.
Put burnt and hot charcoal onto the aluminium foil bowl.
Pour 1 teaspoon of ghee into the charcoal and immediately close the lid of the dal container to infuse the smoke into the dal.
It should be a thick, creamy reddish-brown curry with a gentle aroma of smoked charcoal.
Garnish with 2 threads of julienned ginger.
Recipe provided by Chakra