Edd is a professional baker, food writer and TV personality. After winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking.
Total time: 55’
2/3 large onion
1.5 garlic cloves, peeled
2 green chillies
1.5 cm ginger, peeled
1.5 tbsp olive oil
1.5 tbsp ground cumin
3/4 tsp ground coriander
1/2 tsp turmeric
2/3 tbsp tomato puree
350 ml chicken stock
350 g tinned green lentils (drained weight), rinsed
fresh coriander, to garnish
Place the onion, garlic, chilli and ginger into the cooking bowl fitted with the ‘Multiblade’ knife. Press and hold Pulse for 10 seconds. Replace the ‘Multiblade’ knife with the ‘StirAssist’ mixer and add the oil, cumin, coriander and turmeric and select STEW P7 and press start.
After Step 1 add the tomato puree and chicken stock and the lentils and then and press start to activate Step 2
After Step 2, add salt and pepper and press start to activate Step 3. Serve hot garnishing with a little fresh coriander.
The dahl can be served on its own as a warming lunch or with rice or a naan bread to make a more filling dinner.
Alternative Recipe 1
Instead of garnishing with coriander you can top the dahl with some fried curry leaves.
Alternative Recipe 2
The spicing of this dahl is medium but if you prefer it mild you can serve the dahl with a little yoghurt.
A RECIPE BY EDD KIMBER
Edd is a professional baker, food writer and TV personality. After studying politics at university, Edd started to work in the banking industry but didn’t enjoy it. So after winning the original series of the hot BBC show ‘The Great British Bake Off’ in 2010, he has jumped at the chance of following his passion for Baking. Since the show he has appeared on numerous TV shows and his recipes regularly appear in some of the UK’s top food magazines. In 2013 Edd ran a pop-up bakery at Fortnum and Mason making his favourite recipes from his books. He has written two books ‘The Boy Who Bakes’ released in 2011 and ‘Say It With Cake’ in 2012.
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