Chestnut puree and dahl

I don’t see why not. My husband sometimes adds it to soup, and it gives it a lovely earthy flavour.

PS - If you try it, please report back?

Doodledog, I’ve decided that tomorrow I’ll serve the Dahl that I made today separately but at the same time as the chestnut purée so we can mix as much as we like, or not as the case may be. I’ll report back

Baggs how do you make your dhal? what kind of lentils?
I used to make pease pudding which I think is similar. Gets your insides going!

My favourite dal recipe is this one: iamafoodblog.com/dishooms-black-dal-and-garlic-naan/

But today I used ordinary red lentils, onion, garlic, tomato and some spices (not including chilli, which I don’t like).

I love the sound of that recipe Baggs if only it wasn't a makhani type...
Have you ever made it without the cream? Or by substituting with something?

I have a really delicious old dahl recipe my student days .. but I confess I usually make it up as I go along now.

Do you think chestnut puree might be a bit "dry" in a dahl?

I use this recipe from the Hamlyn
All Colour Indian Cook Book. It is very tasty and portions freeze well.

Thanks for the recipe - I'll add it to my list of menus. But use the simpler version.

I’m all for fusion food but I really don’t think chestnut purée would work with a spiced dhal.

The addition of chestnut purée worked really well. We only added a small amount relative to the amount of dahl. I just needed to use up a couple of sachets of chestnut purée that I bought at the beginning of the pandemic in case we had to isolate (we didn't).

I used to make a savoury chestnut soufflé with chestnut purée when I first came across it – used to get it in a tin back then.

Sorry, but neither is very pleasant.

Not puree, but I used to buy jars of cooked chestnuts in France and use them as a base for stuffing for chicken etc. instead of breadcrumbs.
Add onion, apple apricots, herbs. Oil and egg to bind .
You can roast the mix separate formed into balls.
In wartime chestnuts were used as a substitute for flour for bread . Due to wheat shortage

That stuffing sounds delicious, Fennel ?

Baggs

The addition of chestnut purée worked really well. We only added a small amount relative to the amount of dahl. I just needed to use up a couple of sachets of chestnut purée that I bought at the beginning of the pandemic in case we had to isolate (we didn't).

I used to make a savoury chestnut soufflé with chestnut purée when I first came across it – used to get it in a tin back then.

I used to make a soufflé with tinned chestnuts too. The recipe was on the back of the tin, but now that cooked chestnuts come in sachets I don't have it any more. If you still have the recipe would you mind posting it, please? My husband is vegetarian, and we both liked the soufflé, so it would be good to have it again.

I don't still have that recipe, Dd, but I found this on Pinterest.

Only thing is, it looks like a sweet recipe whereas the one I used to make was savoury, as I said. Might have another decko ar Pinterest....

I suppose one could use a basic cheese souffle recipe and just substitute chestnut puree for cheese.

Thank you ?.

The one we liked was savoury, too - probably the same one.