Time: 45 min. preparation time, 0 min. baking time
Nutrition: Calories ca 467 / Protein 21g / Carbohydr. 61g / Fat 17g
Ingredients (4 servings)
|200 g||lentils (red)|
|250 ml||coconut milk|
|1 tbsp||tomato paste|
|4 tsp||coriander seeds (ground)|
|2 tsp||cumin (ground)|
|2 tsp||garam masala|
|800 ml||vegetable stock|
|butter for frying|
large saucepan, measuring cup, cooking spoon, cutting board, knife
Choose a two-to-three-year-old Gewürztraminer with a residual sweetness. Its floral aromas and inherent spiciness are perfect for a spiced dish such as dal.
Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.
cutting board, knife
2 carrots / 2 potatoes / 1 bunch cilantro / 1 onion / 3 cloves garlic / 1 chili / 15 g ginger
In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.
large saucepan, cooking spoon
200 g lentils / 1 tbsp tomato paste / 4 tsp coriander seeds / 2 tsp cumin / 2 tsp turmeric / 2 tsp garam masala / butter for frying
Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.
800 ml vegetable stock / salt
Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.
250 ml coconut milk / sugar