South Indian Dal Recipe — Red Lentil Dal with Coconut Milk

• porcje: 6 servings
• czas aktywny: 10 minutes
• całkowity czas: 40 minutes

Składniki

1 tablespoon olive oil

1 onion (diced)

1 tablespoon grated ginger

1 jalapeño (de-seeded, finely chopped)

2 tablespoons cilantro leaves (finely chopped (save some for garnishing)

6 leaves curry

1 teaspoon mustard seeds

2 teaspoons cumin powder

1 teaspoon coriander powder

1 teaspoon cinnamon powder

1 teaspoon turmeric powder

2 cloves garlic (finely chopped)

1 tomato (finely chopped)

1 cup red lentils

3 cups vegetable stock

1 cup coconut milk

Salt and pepper (to taste)

1 lemon (juiced)

Wskazówki

Place a large pot over medium heat.

Add olive oil, onions, ginger, and jalapeño.

Add a couple of pinches of salt then cook, stirring occasionally until the onions are fully cooked.

Add curry leaves and mustard seeds.

When mustard seeds start to pop, add the rest of the spices and garlic, then cook until fragrant.

Add tomatoes and cook for an additional 3 minutes.

Add lentils, stock, and coconut milk, and when bubbling starts, reduce heat to low.

Let the dal bubble away until lentils collapse and dal becomes creamy (about 20 minutes).

Taste and adjust seasonings as necessary, then add a squeeze of lemon.

Garnish with cilantro leaves and serve with rice and naan.

Wartości Odżywcze

• Wielkość Porcji: 6 people
• Kalorie: 235 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 8 g
• Tłuszcz Nienasycony: 3 g
• Sód: 481 mg
• Węglowodany Całkowite: 27 g
• Błonnik Pokarmowy: 11 g
• Cukry Całkowite: 4 g
• Białko: 10 g