Dinner Data

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By Mantis Kane

Dinner Data is new section where every month, we will convince a local chef to share with our readers their secret recipe for a popular dish. This month, Earth, Wind & Flour’s head chef, Daron Masur shows us how to whip up a gourmet pizza sauce.

The Vegan Dhal is a Sri Lankan inspired fusion pizza that ingeniously uses spiced dhal as the pizza sauce. The toppings include vegan cheese, cauliflower, baby spinach, fresh coriander and spiced pumpkin.

Here’s what Head Chef Masur says you will need to make the vegan dhal sauce.

1 tsp mustard seeds

2 tsps cumin seeds

2 green chilies

1 tsp fresh garlic

1 tsp fresh ginger

5 fresh curry leaves

1 diced onion

2 tsps turmeric

1 tsp garam masala

1 tsp chilli powder

1 tsp ground coriander

3 diced roma tomatoes

400g red split lentils

Salt (to taste)

Water/stock

Method:

Place the lentils in a pan and cover with enough cold water or stock to around two inches above their surface. Bring to the boil (skim off any scum that rises to the top), and reduce to a simmer.

Cover and leave to cook gently.

In a small frying pan, dry-fry the cumin seeds and mustard seeds over a medium heat until toasted and fragrant (no more than a couple of minutes).

Add vegetable oil in the same frying pan and gently fry the curry leaves until crisp, then add chopped garlic, onion, chillies, chilli powder and the grated ginger. Stir and cook for 10mins. Add turmeric, garam masala, ground coriander and diced tomato. Cook for 5 minutes and then season with salt and red chilli powder to taste.

Give the lentils a good stir. They should have the consistency of porridge for a pizza sauce. Add more water as necessary (you will be surprised how thick they can get over just a couple of extra minutes cooking), and mix in your aromatic fried mixture.

And viola you are done. Now slap some on your pizza dough (or a piece of bread you have lying around in the fridge) and impress yourself with a gourmet pizza for dinner.

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