Plato principal
Mixed Lentil Daal with Garlic Tarka
1 h 15 minPara 4Nutri-Score A€
A
1 h 15 min
1 h 15 minMixed Lentil Daal with Garlic Tarka
receta de
whatinthechef
@whatinthechef
6 recetas
6 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
red split lentils (rinsed and drained)Despensa140 g- chana daal (rinsed and drained)Despensa65 g
- green lentils (rinsed and drained)Despensa65 g
water (for soaking and cooking)Otro1,8 litros
ghee (or oil for a vegan version)Lácteos30 ml
bay leaves (whole)Especias2 piezas- turmeric (ground)Especias3 g
chili powder (ground)Especias3 g
onion (sliced)Frutas y verduras1 pieza
garlic (chopped, divided between daal and tarka)Frutas y verduras6 piezas
ginger (cut into blocks)Frutas y verduras20 g
salt (to taste)Especias6 g- cumin seeds (whole)Especias5 g
- dried berbere chilli (crushed)Especias5 g
fresh coriander (chopped)Frutas y verduras20 g
por ración
Nutrición
247kcal
- Carbohidratos
- 33 g
- Proteínas
- 11 g
- Grasas
- 8 g
lo que usará
Utensilios
Cazo
Sartén
Escurridor
Bol
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
