Minute dahl with coconut and cardamom flavors
4 person(s)
Medium
Vegetarian
- 1 pinch of salt
- 1 clove of garlic, crushed
- 300g of coral lentils
- 1 small onion, diced
- 1 medium tomato, diced
- 1 small piece of grated ginger
- 2 tablespoons of vegetable oil
- 400g baby spinach leaves
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon cumin seeds
- 1 teaspoon of coconut flavouring
- 6 drops of cardamom flavoring
Preparation:
- Place the lentils in a saucepan and add enough water to cover them.
- Bring the water to a boil, skim, then lower the heat and simmer for 20 minutes until creamy and tender.While the lentils are cooking, heat 1 tablespoon of oil in a heavy-bottomed saucepan over medium heat.
- Add onion and sauté gently for 5 minutes.
- Add the tomatoes and ginger and cook for 3 minutes, until the tomatoes are soft.
- Add turmeric and stir.
- Add spinach and cook for about 5 minutes.
- Now add the onions and tomatoes to the dal and simmer for a few minutes, adding salt if necessary.
- In a small saucepan, heat 1 tablespoon of oil, add the cumin seeds and the garlic clove. Sauté for 30 seconds until the cumin crackles, then turn off the heat.
- Pour the oil flavored with cumin seeds and garlic into the dal. Cover and let steep. Stir before serving hot.
Enjoy!
Flavors used in this recipe :
Coconut Organic Flavoring*
As low as
€11.55
Certified by Ecocert-FR-BIO-01
Made In France
Alcohol free
Vegan
