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Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Bombay BBQ Inspired Sauce
Carolina Mustard Style BBQ
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Classic Demi-Glace Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Fragrant Thai Style Seasoning
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korea Town Style Ketchup
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce Base
Memphis Champion Inspired BBQ
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce Base
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Smoky El Diablo Inspired Sauce
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce Base
Zesty Chermoula Seasoning
Chaana Daal
PREP TIME: 15 mins
COOKING TIME: 1 hr
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
Ingredients...
500g Yellow split peas – soaked in cold water for 4 hours minimum, but ideally overnight
500g Essential Cuisine Curry Onion Sauce
12g Essential Cuisine Light Vegetable Stock Mix, combined with 750ml boiling water.
500g Vine tomatoes – eye removed and coarsely diced
75g Essential Cuisine Indian Inspired Jalfrezi Seasoning
40g Crushed garlic
60g Crushed ginger
Small bunch coriander
10g Salt
Method...
1. Drain and rinse the peas and add to a pan with everything apart from the coriander and salt.
2. Bring to gentle simmer and cook out till the peas are tender, stirring more frequently as they begin to thicken.
3. Pulse blend the Daal, leaving some texture to the mix, and season once the peas are cooked but retaining a little "bite".
4. Season with salt to taste and finish with fresh chopped coriander.
Chef's Tip: Add more stock if the Daal is too thick. The consistency should not be too "soupy" or too thick. Add salt only after pulses are fully cooked, as adding it too early can significantly extend the cooking time.
