Gateau Piment

Name: Gateau Piment
Total time: 60 min
Yield: 4 – 6 people
Ingredients: 200 g split yellow peas (dholl petit pois) / chick peas (chana dal) ((soaked overnight)); Approx. 35 g coriander; 3 small shallots; 1 tsp (5 mL) cumin powder; 1 tsp (5 mL) garlic paste; ½ tsp (2.5 ml) ginger paste; 2–3 dry red chillies (according to taste) ((can be substituted with green chillies)); 1 large diced onion; Salt to taste; 500 mL Vegetable oil for frying; 15 gateau piment (dal fritters) ((coarsely crushed)); 500 g tomatoes ((diced)); large onions ((diced)); Approx. 50–70 g coriander ((finely chopped)); 10 mL olive oil; 3 green chillies ((finely chopped)); Salt to taste; Some cubes of cheddar cheese ((optional)); Sliced bread ((optional)); 1 onion; 1 aubergine ((cut into wedge)); 2–3 curry leaves; 1 spring of thyme; 1 in ginger; 3 garlic cloves; 3 tsp curry masala powder; tomatoes ((chopped)); 2 cups water; 1 Tbsp oil

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Gateau Piment

Gateau piment, or the Mauritian dal fritter, is a common snack in Mauritius. The first recipe shows how to make the Gateau piment, followed by a second recipe on how to use the dal fritter to make 'Salade Gateau Piment'. The final recipe is on how to cook it to make a curry called 'Karhi Barhi'.

Cook Time

60+ minutes

Servings

people

Ingredients

Gateau Piment

200 g split yellow peas (dholl petit pois) / chick peas (chana dal) (soaked overnight)
Approx. 35 g coriander
3 small shallots
1 tsp (5 mL) cumin powder
1 tsp (5 mL) garlic paste
½ tsp (2.5 ml) ginger paste
2–3 dry red chillies (according to taste) (can be substituted with green chillies)
1 large diced onion
Salt to taste
500 mL Vegetable oil for frying

Salade Gateau Piment

15 gateau piment (dal fritters) (coarsely crushed)
500 g tomatoes (diced)
large onions (diced)
Approx. 50–70 g coriander (finely chopped)
10 mL olive oil
3 green chillies (finely chopped)
Salt to taste
Some cubes of cheddar cheese (optional)
Sliced bread (optional)

Karhi Barhi

1 onion
1 aubergine (cut into wedge)
2–3 curry leaves
1 spring of thyme
1 in ginger
3 garlic cloves
3 tsp curry masala powder
tomatoes (chopped)
2 cups water
1 Tbsp oil

Cook Time

60+ minutes

Servings

people

Ingredients

Gateau Piment

200 g split yellow peas (dholl petit pois) / chick peas (chana dal) (soaked overnight)
Approx. 35 g coriander
3 small shallots
1 tsp (5 mL) cumin powder
1 tsp (5 mL) garlic paste
½ tsp (2.5 ml) ginger paste
2–3 dry red chillies (according to taste) (can be substituted with green chillies)
1 large diced onion
Salt to taste
500 mL Vegetable oil for frying

Salade Gateau Piment

15 gateau piment (dal fritters) (coarsely crushed)
500 g tomatoes (diced)
large onions (diced)
Approx. 50–70 g coriander (finely chopped)
10 mL olive oil
3 green chillies (finely chopped)
Salt to taste
Some cubes of cheddar cheese (optional)
Sliced bread (optional)

Karhi Barhi

1 onion
1 aubergine (cut into wedge)
2–3 curry leaves
1 spring of thyme
1 in ginger
3 garlic cloves
3 tsp curry masala powder
tomatoes (chopped)
2 cups water
1 Tbsp oil

Instructions

Gateau Piment

Drain all the water from the soaked split peas / dal. Put in a food processor or a hand blender and grind to a thick paste.
Add chopped onions, red/green chillies, salt, spices and mix them with the paste.
Heat the oil in a deep frying pan.
Make small balls of diameter 2–2.5 cm with the mixture. Flatten it slightly to allow it to cook well.
Deep fry the gateau piment in medium heat until golden brown.
Drain the excess oil after frying.

Salade Gateau Piment

Mix all the ingredients in a large bowl. Care should be taken to not crush the ingredients.
Best served stuffed in bread.

Karhi Barhi

Cooking time: 30 minutes.
Shallow fry the onion, curry leaves and thyme in 1 Tbsp oil.
Add in the ginger, garlic and curry masala powder.
Allow this mixture to cook for 1 minute then add the tomatoes.
Allow to cook for a further 10 minutes and then add in the 2 cups of water.
After the water has come to a boil add the rounded little balls of gateau piment.
Cook for a final 5 minutes.
Fry off the aubergine wedges and add as a garnish.

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“Students! Be careful about the food you eat. See that it is conducive to your health and happiness. The ancient sages used to eat only once a day. They declared that the man who eats only once is a Yogi (God-centred person), the one who eats twice a day is a Bhogi (enjoyer) and the one that eats thrice a day is a Rogi (a sick man). Today people go on consuming food at all times, not to mention drinks and snacks in between. With the result that indigestion sets in.

Young people should be satisfied with 2000 calories of food per day. This is enough to sustain them. Anything in excess will cause indigestion and sleeplessness. Loss of sleep gives rise to many ailments. Don’t worry about sleep. If you go to bed without any worry, you will get sound sleep. “

SSS 23:11 – 21.05.1990

Gateau Piment

Sathya Sai Baba says…