Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and save 25 per cent, plus receive a copy of A Lombardian Cookbook.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

2016 Gourmet Traveller Restaurant Awards winners

Pull up a chair, unfurl some linen, reach for a fork and raise a glass as we present the winners of the Gourmet Traveller Restaurant Awards.

New spring recipes

It’s the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes.

Dumpling recipes

Gyoza, jiao zi, gnocchi… is a dumpling by any other name any less delicious? Check out our selection of the best dumpling recipes from around the globe.

Neil Perry's guide to Hong Kong

Neil Perry takes Maggie Scardifield on a whistle-stop tour of his best-loved haunts in one of his favourite cities.

Top 10 Sydney Restaurants 2014

Looking for the best restaurants in Sydney? Here are the top ten Sydney restaurants from our 2014 Australian Restaurant Guide.

Gourmet Traveller National Restaurant Awards

Elite Australian dining and Italian dancing collided in the tastiest of ways at the Gourmet Traveller restaurant awards.

Pumpkin ravioli with sage

Ravioli may be time-consuming to make, but they can be made ahead and stored wrapped in plastic wrap between layers of baking paper in the fridge, ready for the pot; just make sure you dust them with semolina to keep them dry and prevent them from sticking. We've used butternut here - true to its name, it's rich and creamy and will yield the perfect texture for this luxe ravioli.

Introducing Peter Gilmore's Bennelong cheese toastie

What does an Opera House-worthy $22 cheese toastie look like? In a word, cheesy.

Tarka dal


You'll need

400 gm (2 cups) channa split lentils (see note) 60 ml (¼ cup) vegetable oil 1½ tsp brown mustard seeds 1 tsp cumin seeds 6 garlic cloves, finely chopped 2 cm piece ginger (10gm), finely grated 10 fresh curry leaves 2 onions, finely chopped 2 vine-ripened tomatoes, finely chopped 35 gm (¼ cup) raw cashews, finely ground 1½ tsp ground turmeric 1 tsp each garam masala and ground chilli ½ tsp ground coriander 45 gm ghee 125 ml (½ cup) pouring cream 3 long green chillies, halved lengthways (optional) To serve: coarsely chopped coriander and roti

Method

  • 01
  • Rinse lentils in cold water, place in a bowl, cover with cold water, soak 30 minutes, drain.
  • 02
  • Heat oil in a large frying pan over medium heat. Add half the mustard seeds and half the cumin seeds and stir until starting to pop (1-2 minutes). Add garlic, ginger, curry leaves and half the onion, stir occasionally until soft (7-10 minutes). Add tomato, cashews, turmeric, garam marsala, ground chilli, coriander and 125ml water and stir occasionally until thick (3-5 minutes). Add lentils and enough water to cover (about 1.6 litres), bring to the boil, reduce heat to low and stir occasionally until lentils are tender (30-35 minutes).
  • 03
  • Meanwhile, heat ghee in a frying pan over medium-high heat, add remaining spices and stir occasionally until fragrant (1-2 minutes). Add remaining onion, stir occasionally until golden (7-10 minutes). Stir onion mixture through lentils, add cream and chilli, bring to the boil, season to taste and serve immediately scattered with coriander, with roti to the side.
Note Channa split lentils are available from select health-food shops. If unavailable, substitute yellow split peas.

“A recent visit to Indian Tukka had my daughter exclaiming ‘Wow – holy beautiful dal!’ Would you request the recipe for our family? We live in Alice Springs and can only have this wonderful dish when we’re in Melbourne.”
Kerry and Mark Delahunty, Alice Springs, NT

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 6 people
Win
an Essteele prize pack!

We are giving you the chance to flaunt your Italian style and win an Essteele prize pack worth over $1,850. Get in quick!

Read More
Win
a Kitchenaid prize pack!

Win more than $2400 worth of Kitchenaid products in our latest competition. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Holiday entertaining recipes

recipes

Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×