serves
4
prep
20 minutes
cook
40 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
40
minutes
difficulty
Easy
level
Ingredients
- 2 x 250 g packets of tempeh, frozen overnight, then slowly defrosted over the day (see Note)
- 500 ml (2 cups) coconut oil, for frying
- 5 spring onions, shredded
- 50 g Greek style yoghurt, to serve
Tempeh marinade
- 2 knobs of ginger, peeled and coarsely chopped
- 250 ml (1 cup) light soy sauce
- 1 long red chilli, chopped
- 150 ml mirin
Dhal soup
- 110 g (½ cup) green lentils
- 120 g (½ cup) chana dhal
- 100 g (½ cup) red lentils
- 2 tsp freshly grated turmeric or 1 tsp ground turmeric
- 1 onion, finely chopped
- 4 garlic cloves, thinly sliced
- 100 ml virgin coconut oil
- 5 dried whole chillies, split
- 1 tsp cumin seeds
- ½ tsp fennel seeds
- ½ tsp dill seeds
- ½ tsp black sesame seeds
- 2 tsp black cracked pepper
- 1 tbsp garam masala, plus extra to serve
- 2 tsp salt
You will need to begin this recipe one day prior.
Marinating time 6 hours
Freezing time overnight
Instructions
When the tempeh has defrosted, slice each block into 4 pieces, then cut it in half.
To make the marinade, combine all the ingredients in a bowl. Add the tempeh, then cover and refrigerate for 6 hours.
To make the dhal soup, soak the green lentils and chana dhal together in cold water for 30 minutes. Drain and place in a fine sieve with the red lentils and rinse thoroughly under cold running water to remove the starch. Place in a large saucepan with the onion, garlic, turmeric and 1 litre water and bring to the boil over medium-high heat. Reduce the heat to low and simmer for 10-12 minutes or until the lentils are soft and pulpy.
Heat the coconut oil in a small heavy-based frying pan or wok over medium-high heat. Add the chillies and all the spices except the garam masala and salt and cook for 1-2 minutes or until the chillies change colour. Stir in the garam masala and some liquid from the dhal and stir to combine well. Add the spice mix to the dhal, then cover and cook, stirring occasionally for 5 minutes or until thickened and reduced. Season with salt.
Meanwhile, heat the 500 ml (2 cups) coconut oil in a small heavy-based frying pan or wok to around 180˚C or drop a piece of bread into the oil and if it pops up to the top, the oil is hot. Working carefully, drop single pieces of tempeh into the hot oil, cooking quickly to seal the marinade inside.
Divide the dhal among bowls, and top with the tempeh, a sprinkling of spring onions, a dollop of yoghurt and a pinch of garam masala.
Note
• Tempeh is a live culture that continues to grow until you halt it by freezing or cooking.
Photography by Dan Freene. Food preparation by Peter Kuruvita/ Cody Fahey.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
