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Chef Arghya Basu

Culinary Academy of India

Organization:

Dal Dhokli Ravioli with Dhanshak Sauce

Cuisine:

Progressive Indian Cuisine

"It's a mixed concept of sindhi dish dhanshak and Gujrati concept of dal dhokli.Here dal dhokli used as a ravioli pasta, coloured with beetroot ink and stuffed with keema masala. Lentils Cooked with dhanshak spice and meat and Monte au beurre.
Dal dhokli pasta served with dhanshak sauce , and garnished with charcoal tuile a crisp element , red oil and lemon foam for souring element into the dish. This dish is a melancholy of richness of lentil sauce and lociousness of dal dhokli ravioli."

Ingredients

1 Chana Dal - 50 Gms

2 Masoor Dal - 50 Gms

3 Moong Dal - 50 Gms

4 Mutton - 100 Gms

5 Dhanshak Masala - 10 Gms

6 Beetroot Ink - 5 Ml

7 Flour - 80 Gms

8 Garam Masala - 5 Gms

9 Onion - 50 Gms

10 Ginger garlic paste - 20 Gms

11 Green chilli - 10 Gms

12 Lemon juice - 10 Ml

13 Lecithin - 3 Gms

14 Chilli oil - 5 Gms

15 Turmeric powder - 10 Gms

16 Red chilli powder - 10 Gms

17 Cumin powder - 10 Gms

18 Coriander powder - 10 Gms

Preparation

Method :


1)Make pasta dough stuffed with keema and cook it aldante

2) Boil the lentils

3)Take a pan add oil and sliced onion then ade garlic ginger and green chillies add the dhanshak masala

and Indian spices

3)Add mutton cook it well until saucy consistency

4)Plate it with lentil sauce dal dhokli ravioli and garnish with charcoal tuile lemon foam

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