Atlas Masterclass

Egg hopper dahl, green coconut sambal, chai

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

INGREDIENTS‭:‬

Dahl

Hopper mix

Chai

Coconut sambal mix

Egg

Asparagus

Coriander  (½ supplied)

Shallot (½ supplied)

Tomato

 

 

WHAT YOU’LL NEED‭:‬ 2 medium saucepans, 1 medium frying pan, knife, chopping board

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Garlic, onion, wheat, gluten

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly. When cooking for four or six you  will need to make more than one hopper. A medium frying pan will make a hopper for two  and a large frying pan would make it for four.

Please note that you could make a flat hopper and the dish would still work and taste delicious.

Please use 60ml of water per person for the hopper mix.

 

METHOD:

1. Prepare the dahl: Heat a splash of oil in a saucepan over medium high heat. Add the spices and cook for one minute or until the mustard seeds pop and the mix smells fragrant. Add the dahl, reduce heat and bring to the boil to heat through. Add a dash of water if it is too thick for your liking.

2. Prepare the vegetables: Slice the asparagus thinly and cut the tomato into wedges. Finely chop the shallots and coriander.

3. Make the hopper (please refer to the video to see Charlie cook the hopper): Mix the required amount of water (60ml per person) to the hopper mix. The batter should be a pouring consistency, like a crepe batter. Heat a good splash of oil in a frying pan over a high heat. Swirl the oil around the pan to coat the sides well. Add the hopper batter  to the pan. Reduce heat to medium-low and swirl the mixture up along the sides. Reduce heat, cook for two minutes or until the sides dry slightly.  Add the eggs. Cover the pan and cook for two minutes, then add the asparagus and cook covered for another two minutes or until eggs are set, asparagus is slightly softened and the hopper releases itself from the pan.

4. Make the green sambal: Combine the chopped shallots and coriander with the coconut sambal in a bowl with approximately 10-20 ml of water per person to hydrate the coconut.

5. Make the chai: Place the chai mix with 200ml of water per person in a small saucepan. Bring to the boil then take off the heat. Add the milk and strain into a cup.

6. To serve: Place the dahl in a bowl and top with a little green sambal. Gently remove the hopper and slide it onto a serving plate. Top with the tomato wedges and remaining sambal. Serve with the chai.

 

For downloadable pdf version, click here.