Dhalpuri | Dhal | Chicken Curry | Spicy Cauliflower Curry

Ingredients for 5 servings:

• 500 g wheat flour type 405
• Salt
• 1 tsp baking powder
• 300 ml water
• 300 g lentils, yellow
• 1 tsp turmeric powder
• 2 garlic cloves, very finely chopped
• 1 liter of water
• pepper, black
• cumin
• oil
• 200 g lentils, yellow
• 2 tsp turmeric
• 1 liter of water
• 1 onion(s), finely chopped
• 2 garlic cloves, finely chopped
• 2 g fresh ginger, finely chopped
• 2 g coriander, finely chopped
• 1 chili pepper(s), without seeds, finely chopped
• 1 tsp oil
• 2 tsp cumin
• 1 tbsp Clarified butter or ghee
• 2 tsp salt
• 4 chicken breast fillets
• 4 stalks of coriander
• 5 g fresh ginger
• 3 garlic cloves
• 1 bunch of thyme
• 2 carnations
• 1 star anise
• ¼ Scotch Bonnet pepper, chopped or chili pepper (seedless)
• 1 onion(s), chopped
• 1 cup water
• 2 tsp black pepper
• 2 tsp salt
• 2 tsp cumin
• 2 tsp curry powder
• 2 tsp Madras curry powder
• 2 tbsp sugar
• 2 tbsp cornstarch or flour
• 3 tbsp oil
• 2 tomatoes, peeled and chopped
• 1 tbsp ginger jam
• 1 tbsp relish (Kuchela, very hot)
• 100 g lentils, yellow
• 2 tbsp rapeseed oil or sunflower oil
• ½ tsp mustard seeds
• 2 curry leaves
• 1 medium-sized onion(s), chopped
• 2 garlic cloves, chopped
• 1 tbsp ginger, freshly grated
• 2 tomatoes, chopped
• 2 tbsp tamarind paste
• 2 carnations
• ½ tsp chili powder
• 240 ml coconut milk
• 1 tsp curry powder
• 1 tsp garam masala

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 3 hours 45 minutes

from the show “The Perfect Dinner” on VOX from 26.03.2025

For the dhalpouri filling, wash the yellow lentils until the water runs clear. Cook the lentils with turmeric in 1 liter of water over medium heat until tender but still firm to the bite. Strain and wait until dry and cool, then mince in a meat grinder. Season with salt, black pepper, cumin, and crushed garlic. For the dough, mix the flour with baking powder and 1 teaspoon of salt and knead with 300 ml of water for 3-5 minutes. Let the dough rest for one hour, then knead for another minute and let rest for another 30 minutes. Roll the dough into a large sausage shape and cut into 5-6 pieces. Roll each piece into a ball and let rest for another 30 minutes. Stretch the ball out with your fingers and place four tablespoons of filling in the center of each piece, then close the dough. Let the filled pieces rest for 30 minutes and then roll them out into circles with a diameter of approximately 22 cm. Brush an electric crepe pan with oil. Place the rolled-out dhalpouri on the crepe pan and brush the top surface with oil. When it becomes fluffy, turn the dhalpouri over and brush the oil on the other side. Leave each side on the non-stick surface for about two minutes. For the dhal, wash the yellow lentils until the water runs clear. Combine the lentils, turmeric, and 1/2 teaspoon of oil in 1 liter of water and cook over medium heat until the lentils are tender. In another pot, add clarified butter and fry the cumin seeds. Add the onions and garlic and fry until browned. Add the chili, ginger, and coriander. Add this mixture to the lentils and season with salt. For the chicken curry, combine the coriander, ginger, garlic, half the onions, cloves, star anise, 1/2 Scotch bonnet peppercorns, thyme, salt, pepper, and three tablespoons of water in a blender and blend well. Cut the chicken breasts into 1-3 cm pieces and marinate with the herb mixture for at least one hour. Wash the yellow lentils thoroughly and cook in 600 ml of water until tender. Strain and drain the water. Let them cool, then mince them in a meat grinder. Heat two tablespoons of oil in a saucepan over medium heat, dust the chicken breast pieces with cornstarch, and fry until golden brown on all sides. Remove from the pan and fry the remaining onions and ½ Scotch Bonnet pepper in the pan. Mix the curry powder, Madras curry powder, cumin, and one tablespoon of water into a paste and add to the pan; do not let it burn. Add the tomatoes and cook for five minutes. Add the chicken breast pieces and cook for another five minutes. Stir in the ginger jam and thicken the chicken curry with the lentil puree. Season to taste with kuchela and garnish with coriander. For the cauliflower curry, blanch the cauliflower for 3-5 minutes. Heat oil in a pan over low to medium heat and add mustard seeds and curry leaves. Sizzle for two minutes, then add onions, garlic, and ginger and sizzle for another minute. Add tomatoes, curry powder, garam masala, and tamarind paste and sizzle for another minute. Add cauliflower and cook for another two minutes, then gradually add water or coconut milk. Cook for another five minutes. Serve everything in bowls and serve with yogurt. Stephen prepared this recipe as a main course on Wednesday, March 26, 2025, in the show “The Perfect Dinner” – Day 3 of the AIDA special “On the High Seas II.”