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Mixed Lentil Daal with Garlic Tarka
1 Std. 15 Min.Für 4Nutri-Score A€
A
1 Std. 15 Min.
1 Std. 15 Min.Mixed Lentil Daal with Garlic Tarka
was Sie brauchen
Zutaten
red split lentils (rinsed and drained)Vorräte140 g- chana daal (rinsed and drained)Vorräte65 g
- green lentils (rinsed and drained)Vorräte65 g
water (for soaking and cooking)Andere1,8 Liter
ghee (or oil for a vegan version)Milchprodukte30 ml
bay leaves (whole)Gewürze2 Stücke- turmeric (ground)Gewürze3 g
chili powder (ground)Gewürze3 g
onion (sliced)Obst & Gemüse1 Stück
garlic (chopped, divided between daal and tarka)Obst & Gemüse6 Stücke
ginger (cut into blocks)Obst & Gemüse20 g
salt (to taste)Gewürze6 g- cumin seeds (whole)Gewürze5 g
- dried berbere chilli (crushed)Gewürze5 g
fresh coriander (chopped)Obst & Gemüse20 g
pro Portion
Nährwerte
247kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 11 g
- Fett
- 8 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Seiher
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Rinse and soak the lentils
- Combine the red split lentils, chana daal and green lentils in a bowl.
- Wash and drain them three times, then cover with water and soak for about an hour.
- Schritt 2
Bloom the spices in ghee
- Melt the ghee in a saucepan over medium heat.
- Add the bay leaves, turmeric and chili powder and stir briefly.
- Schritt 3
Add lentils, water and aromatics
- Add the drained soaked lentils and stir in the water.
- Add the sliced onion, garlic, ginger and a good pinch of salt, then stir.
- Schritt 4
Simmer the daal
- Bring to a boil, then lower the heat and simmer until the lentils are soft, adding a little more water if it thickens too much.
- Schritt 5
Make the garlic tarka
- Heat plenty of ghee in a frying pan.
- Add the cumin seeds, dried berbere chilli and garlic and fry until fragrant.
- Schritt 6
Finish and serve
- Pour the sizzling tarka into the daal and stir in the fresh coriander.
- Scatter a little more fresh coriander on top and serve.
