Indian Lentil Dhal | Recipe

Name: Indian Lentil Dhal
Cook time: 30 min
Yield: 4 Personen
Ingredients: 1/2 bunch coriander; 1 red onion; 1 piece ginger, thumb-sized; 1 red chilli; 2 tbsp rapeseed oil; 200 g red lentils; 1 tin chopped tomatoes (400 g); 2 tins coconut milk (400 g each); 1 pinch pepper; 2 pinches salt; 5 pinches JS Chicken Curry Seasoning

Nils – Head Chef

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

5 pinches

JS Chicken Curry Seasoning
1/2 bunch

coriander
1

red onion
1 piece

ginger, thumb-sized
1

red chilli
2 tbsp

rapeseed oil
200 g

red lentils
1 tin

chopped tomatoes (400 g)
2 tins

coconut milk (400 g each)
1 pinch

pepper
2 pinches

salt

Method

Wash and pat dry the coriander. Peel the onions and ginger. Finely chop, along with the chilli.

Heat the oil in a frying pan and sauté the onions over a medium heat for around 4 minutes until golden brown. Add the Chicken Curry Seasoning, ginger and chilli, and fry for another 5 minutes.

Rinse the lentils under cold water in a colander and add to the pan along with the tomatoes and coconut milk. Bring to the boil and simmer for 15 minutes on a gentle heat. Season with coriander, a pinch of pepper and 2 pinches of salt.

Tip: Top the lentil daal with a dollop of vegan yoghurt and serve with rice or naan.

Nutritional information: (Per person)

Calories
262 kcal

Carbohydrates
29 g

Protein
14 g

Fat
9,9 g