Dal-Dogs

Print Friendly, PDF & Email

Difficulty

Easy

Ingredients

  • Dal-Dog Ingredients:
  • 13g (1 Tbsp) Coconut Oil
  • 150g (1 ½ Cup) Onions, Chopped
  • 5g (¾ Tbsp) Garlic, Minced
  • 5g (½ Tbsp) Ginger, Minced
  • 5g (½ Tbsp) FreshTurmeric Root, Minced (Fresh)
  • .75g (½ tsp) Coriander
  • 1g (½ tsp) Cumin
  • 1g (½ tsp) Paprika
  • 1g (½ tsp) Garam Masala
  • 1g (½ tsp) Powdered Turmeric
  • 150g (¾ Cup + 3 Tbsp) Dry Red Lentils
  • 390g (1 ½ Cups + 2 Tbsp) Vegetable Stock
  • 120g (½ Cup) Coconut Milk 
  • Salt and Pepper to Taste
  • 12g (¼ Cup + 1 tsp) Burger Binder
  • 390g (2 ⅜ Cup) Water
  • Corn Batter Ingredients:
  • 125g (¾ Cup) Fine Cornmeal
  • 100g (¾ Cup) AP Flour
  • 6g (2 tsp) Baking Powder
  • 32g (2 ½ Tbs) Sugar
  • 3 g (1 tsp) Salt
  • 4g (2 tsp) Versawhip 600K
  • 230g (1 Cup) Cashew Milk
  • 4 Quarts of Canola Oil for frying

Equipment

  • Blender
  • Plastic Food Film
  • Twine
  • 12” Heavy Bottomed Saute Pan
  • Medium 
  • Large pot
  • Medium Bowls   
  • Whisk
  • Rubber Spatula
  • Wooden Skewers

Timing

Active Time: 2 Hours
Total Time: 8 Hours

Yield

10 Dal-Dogs

  • Create Dal Base

    Rinse the lentils in a fine-meshed sieve and rinse under cold running water until the water runs clear.
    Heat the coconut oil in a saucepan. Add the onion and sweat for 2-3 minutes until translucent. Then add the garlic, ginger and fresh turmeric and sweat for an additional 2 minutes.
    Add the dry spices and sauté for a few more seconds.
    Add the lentils to the saucepan along with the vegetable stock and bring to a simmer. Cook covered for 10-12 minutes until the lentils have absorbed much of the liquid.
    Add the coconut milk and cook for an additional 10 minutes until the lentils are tender.
    Season with salt and pepper to taste and let come to room temperature.
    Chef Note: You can flavor your dal as you wish but it is important to keep the ratios as close as you can because the consistency of the finished dal is imperative to a great textured Dal Dog.

  • Hydrate Burger Binder

    In a blender add the water and blend on medium high speed. While running, sprinkle in the Burger Binder and blend for 2 additional minutes.
    Using a rubber spatula, scoop out all the Burger Binder mixture into a bowl and reserve.

  • Combine Dal and Hydrated Burger Binder and Create “Dogs”

    With the rubber spatula combine the cooled dal and the Burger Binder mixture until well combined, about 2-3 minutes.
    Lay out a piece of plastic wrap on your work surface and spoon 100 grams of the dal, burger binder mixture at the lower center of the plastic wrap.
    Pull the bottom of the plastic wrap one inch over the Dal mix and roll forward while pinching the ends to form a tight cylinder of the mixture.
    Tie the ends tightly with a piece of twine and do the same for the other end.
    Repeat with 100 gram portions creating all dal-dogs until all of the dal is used.

  • First Boil and Freeze Dal Dogs

    Bring water up in the large pot to a rolling boil and add all of the wrapped dal cylinders and cook for 10 minutes.
    After 10 minutes remove the cooked cylinders to a pan and while still hot cut the tied ends releasing the dal cylinders.
    While the cylinders are still hot, wrap them in plastic wrap just as you did in the previous step. The only difference now will be the cylinders will be set so it will be much easier to wrap.
    After wrapping the cylinders freeze for 4 hours til frozen. Use right away or store frozen for up to 12 weeks.
    Make the corn dog batter right before boiling the dal dogs for a second time.

  • Second Boil and Create Cornmeal Batter

    Heat up the oil in the heavy bottomed medium pot to 350 degrees fahrenheit.
    In a bowl mix the dry cornmeal batter ingredients until very well combined. Add the cashew milk to the dry ingredients and whisk until well combined.
    Chef Note: You can substitute any kind of milk alternative in the corn batter recipe and it will work the same.
    Pour into a container that is tall enough to submerge the entire skewered dog. Let it sit for the 10 minutes that we will be boiling the Dal Dogs for the second time. Cut the plastic wrap and drain before battering.
    It is important to make sure at every stage that you are handling the boiled dal dogs that you do not let them cool as the Burger Binder gels when hot and will begin to melt as it cools down.

  • Skewer and Fry Dal Dogs

    Skewer the still hot Dal Dogs and completely submerge them into the batter and remove them, spinning them until all of the excess batter falls back into the container.
    Slowly submerge the skewered dog into the fryer and hold it there for about 30 seconds and then release it. This will make sure that the batter does not stick to the bottom.
    Fry for 3-4 minutes until golden brown. Remove from the fryer and blot dry with paper towels, and enjoy!
Summary
recipe image
Recipe Name
Dal Dogs
Author Name
Published On
Preparation Time
Total Time