Red lentil dal with onion and mirin
A dal of red lentils with caramelised onion, mushrooms and warming spices, enriched with Kikkoman Soy Sauce and Kikkoman Mirin-Style Sweet Seasoning. Served with soft pav buns and fresh chilli for a perfect balance of savoury depth and subtle sweetness.
Ingredients
Dal:
Pav buns:
Decoration:
Preparation
Step 1
150 g red lentils – 450 ml vegetable stock – 150 g onion, diced – 120 g mushrooms, sliced – 1 tbsp clarified butter (ghee) – 1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – ½ tsp ground cumin – ½ tsp ground turmeric – ¼ tsp chilli flakes
Cook the lentils in the vegetable stock for 10 minutes. Caramelise the onion and mushrooms in the ghee for 10 minutes until golden, then add the Kikkoman Mirin-Style Sweet Seasoning and sauté for 1 minute. Add the cumin, turmeric and chilli flakes and fry for 10 seconds to release the aromas. Stir in the lentils and cook for 5 minutes.
Step 2
25 g kale – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Add the kale to the pan with the lentils and vegetables and cook for 2–3 minutes. Season with the Kikkoman Soy Sauce.
Step 3
170 g wheat flour – 140 ml milk – 1 tsp sugar – 1 tsp instant dry yeast – 15 g butter – 1 ½ fresh red chillies, sliced
Warm 120 ml of the milk to 38°C and mix with the sugar and yeast. Gradually add it to 150 g of the flour and mix until a dough forms. Melt and add 5 g of the butter and knead for about 10 minutes. Divide into 12 balls and place in a greased baking dish brushed with the remaining 10 g of melted butter. Cover and leave to rise for 40 minutes. Then brush the tops thoroughly with the remaining 20 ml of milk and bake at 180°C for 20 minutes until the tops are golden brown. Serve the dal with the pav buns and garnish with sliced chillies.
Recipe-ID: 1600
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150 g red lentils – 450 ml vegetable stock – 150 g onion, diced – 120 g mushrooms, sliced – 1 tbsp clarified butter (ghee) – 1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – ½ tsp ground cumin – ½ tsp ground turmeric – ¼ tsp chilli flakes
Cook the lentils in the vegetable stock for 10 minutes. Caramelise the onion and mushrooms in the ghee for 10 minutes until golden, then add the Kikkoman Mirin-Style Sweet Seasoning and sauté for 1 minute. Add the cumin, turmeric and chilli flakes and fry for 10 seconds to release the aromas. Stir in the lentils and cook for 5 minutes.
25 g kale – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Add the kale to the pan with the lentils and vegetables and cook for 2–3 minutes. Season with the Kikkoman Soy Sauce.
170 g wheat flour – 140 ml milk – 1 tsp sugar – 1 tsp instant dry yeast – 15 g butter – 1 ½ fresh red chillies, sliced
Warm 120 ml of the milk to 38°C and mix with the sugar and yeast. Gradually add it to 150 g of the flour and mix until a dough forms. Melt and add 5 g of the butter and knead for about 10 minutes. Divide into 12 balls and place in a greased baking dish brushed with the remaining 10 g of melted butter. Cover and leave to rise for 40 minutes. Then brush the tops thoroughly with the remaining 20 ml of milk and bake at 180°C for 20 minutes until the tops are golden brown. Serve the dal with the pav buns and garnish with sliced chillies.
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