This interesting Indian-inspired soup comes from Greg Vankuyk at Stanley Street Station in East Sydney.
Mash the dhal to a smooth consistency.
Coarsely crush the spice mix in a pestle and mortar.
Add all the ingredients, except the lemon juice, to a pot and bring to the boil. Boil for a few minutes, then remove from the heat and pour in the lemon juice.
Heat 1 teaspoon of oil in a pan and toss the mustard seeds until fragrant.
Pour the mustard seeds and asafetida over the soup. Cover with a lid and set aside for 5 minutes.
Strain the soup and serve.
Note: Asafoetida is also known as devil's dung, stinking gum, asant and food of the gods. Look for it in good spice shops.
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In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago