WIN! A Kenwood Multi Pro Excel | RECIPE: Tarka Dahl

Kenwood’s ‘Around the World in 80 Plates’ list is sure to inspire the nation to discover different flavours from around the globe. Many of the top 80 dishes can be easily enjoyed at home with the help of a few trusty kitchen appliances, such as the Kenwood Multipro Excel – the perfect choice for ambitious cooks aiming to push the boundaries in their food preparation.

View the list of the top 80 dishes here:

Kenwood Multipro Excel FPM900

Kenwood Multipro Excel key features include:

  • Powerful 1300W motor
  • Shatterproof 4L ThermoResist TritanTM bowl which is also BPA free and dishwasher safe
  • Extra wide feed tube (large enough to fit whole onions, carrots and potatoes without the need to prepare them in advance)
  • A glass Multi-Mill attachment for grinding small amounts of herbs and spices
  • Variable speed settings, offering eight speeds, plus pulse for perfect results
  • Intelligent auto speed function
  • Clever ‘Eco mode’, which automatically switches the machine off if left on and unused for thirty minutes


We have one Kenwood MultiPro Excel for one lucky winner, simply either:

EMAIL: [email protected] with your details and the subject line as ‘KENWOOD’

FACEBOOK: Like /ChaatMagazine and share our comeptition post

TWITTER: Follow @curryclubuk and retweet our competition tweet.


In the meantime, here’s a delicious recipe you could make with this fantastic food processor…



Tarka DahlServes 2 as a vegetarian main course or 4 as an accompaniment


175g chana dhal (yellow dried split peas)

75g red lentils

1 tsp turmeric

1 small onion, peeled

3 red or green chillies, deseeded

2cm piece fresh ginger

3 cloves of garlic, peeled

3 tbsp vegetable oil

2 tsp cumin seeds

1 tsp brown mustard seeds

1½ tsp ground coriander

3 tomatoes

Salt and freshly ground black pepper

½ tsp garam masala

To serve :

1 onion, sliced, fried until crisp and brown



  • Place the split peas and lentils in a sieve and wash under running cold water. Put into a pan with 900ml water and bring to the boil. Skim off any froth that rises to the surface.
  • Stir in the turmeric, then cover the pan and simmer, stirring occasionally for 35-40 minutes, or until the lentils are just tender.
  •  Remove from the heat and stir to break down the lentils. The mixture will thicken as it cools, so a little water may need to be added.
  • While the lentils are cooking put theonion, chillies, ginger and garlic into the blender and chop using the coarse chop programme.
  • Heat the oil in a large pan, add the cumin and mustard seeds and fry until they begin to pop. Add the onion mixture and fry gently for 4-5 minutes, stir in the coriander with 2 tbsp water and the tomatoes, cook a further 2-3 minutes.
  • Add all of this mixture to the lentils and stir together, season if needed. Sprinkle over the garam masala, cover and stand for 1 minute.
  • Re-heat gently before serving.
  • Garnish with crisply fried onion


For a hotter flavour leave some of the seeds in the chillies. This is an ideal recipe to use frozen garlic and ginger pastes substitute 10g of each for the amount in the ingredients list.


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