Indian Coconut Dal with Garam Marsala cauliflower and basmati rice
Recipe Weight: 510g per Portion
| HILCONA Indian Coconut Dal, 5 x 1.5 kg, IQF | 2.000 kg |
| Cauliflower florets 40 - 60 mm | 1.000 kg |
| Margarine (without animal additives) | 0.080 kg |
| Red onion, 3mm | 0.080 kg |
| Ginger, chopped | 0.015 kg |
| Garlic, chopped | 0.020 kg |
| Sambal Oelek | 0.010 kg |
| Garam Masala spice mix | 0.010 kg |
| Salt | 0.010 kg |
| Ground turmeric | 0.010 kg |
| Coriander, ground | 0.002 kg |
| Banana puree, sugar-free, IQF | 0.050 kg |
| Steamed basmati rice | 1.800 kg |
| Passionfruit | 5.0 St |
| Chives | 0.020 kg |
Preparation
Preparation:• Prepare all the ingredients
• Cut the passionfruit in halves
• Prepare the basmati rice according to the recipe
Method:
• Cook the Indian Coconut Dal in a preheated combisteamer at 135°C and 40% steam for 25 minutes
• Melt the margarine in a wok or similar
• Add the califlower florets and cook gently
• Add the onions and cook gently
• Add the ginger, garlic and Sambal Oelek and cook gently
• Just before the cauliflower is « al dente » add the spices and cook gently
• Add the banana pulp and carefully mix
• Plate the dish and garnish with passionfruit and chives
Suggestion:
• In a self-service restaurant, don’t garnish automatically with the passionfruit. Ask the customer so that the person will have the feeling of receiving an « extra» when receiving it
| Nutritional values | per portion |
|---|---|
| Energy | 3151 kJ |
| Energy | 753 kcal |
| Fat | 27 g |
| - of which saturates | 17 g |
| Carbohydrates | 100 g |
| - of which sugar | 12 g |
| Fibre | 9.8 g |
| Protein | 22 g |
| Salt | 3.1 g |
| Allergens | Contains |
|---|---|
| Soybeans | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.