Indian Cooking Reimagined: Fermented Lentil Doughnuts

Indian Cooking Reimagined: Fermented Lentil Doughnuts

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Arbinder Singh Dugal is an Indian chef specialising in French cooking techniques. Having trained in both cooking traditions he now combines Indian flavors and spices with the techniques of classical French cooking to bring modern, innovative dishes to the table. In this episode you will learn how to make Fermented Lentil Doughnuts. This cooking masterclass will teach you to seamlessly fuse two cooking traditions to create a delicious, vibrant and completely original dish. Find out more too about Chef Arbinder's training as a chef, and his childhood memories of Indian cuisine. About Arbinder: Arbinder Singh Dugal has been working in the hospitality industry for the past 14 years. Arbinder originally studied a Bachelor of Business Administration and a Diploma in Culinary Arts and Kitchen Administration at the Insitiute of Hotel Management in Aurangabad. He then started working as an Indian Chef in Mumbai’s Marriott Hotel for four years. Here he honed his skills as an Indian comis chef and assisted in the opening of a new restaurant in the hotel called Nawab Sahed, with renowned Indian culinary legend Jiggs Kalra. He has worked with Sat Bains (1 Michelin Star at the time) and at the Waterside Inn (3 Michelin Stars). In 2017 Arbinder got his first role as Head Chef at Hawkyns in Amersham where he has continued to develop his chefing style. Arbinder was a semi-finalist in MasterChef The Professional UK in 2019.

Fermented Lentil Doughnuts


  • 150g Moong Dal
  • 10g Chopped Ginger
  • 1x Chopped Chilli
  • 1/2tsp Cumin Seeds
  • Salt to taste
  • 1x Carrot, peeled and grated
  • 1x Mooli, peeled and grated
  • Pinch of Black Salt
  • Pinch of Red Chilli Powder
  • 50g Tamarind Pulp
  • 1/4tsp Degi Mirch Powder
  • Pinch of Asofetida (Hing)
  • 200ml Water
  • 1bsp Coriander
  • 1x Chopped Green Chilli
  • 1x Bunch coriander
  • 1/3 Bunch mint
  • 2x Garlic cloves
  • 1/4 tsp Black Salt
  • Juice from 1x lemon
  • Coriander cress
  • Thinly slice breakfast /Japanese radish
  • Chilli oil

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